Place prepared potatoes and water into the inner pot of a 6 quart Instant Pot (or other pressure cooker).
Secure the lid on, set the valve to "seal" and set on manual high pressure for 10 minutes.
Release the valve, allowing the pressure to release.
Drain potatoes in a colander and return to the Instant Pot on "keep warm" setting.
Add cream, butter, white pepper and fine sea salt.
Using a potato masher or hand held electric blender, blending to desired consistency, being mindful to not overmix. Add cream (or milk), 1 tablespoon at a time, if needed.
Garnish with chives, scallions or additional butter.
If you've tried this recipe, come back and let us know how it was!
Potatoes will vary greatly in size and water content, therefore it can be tricky to get exact amounts of the liquid needed in a recipe. Use this as a jumping off point and then add sparingly until the desired texture.