Peel and dice potatoes.

Place diced potatoes into the instant pot. Pour in chicken broth.

Close instant pot by locking the lid in place. Make sure the steam valve is closed. Press the steam button and set it on this function for 7 minutes.

Using a towel or hot pad, release the steam valve manually.

Once the steam pressure has completely released, turn the lid to open the instant pot.

Drain the chicken stock from the instant pot using a colander over a bowl to save stock for later.

Pour in the remaining ingredients: butter, milk, sour cream, garlic, chopped
parsley, salt, and pepper.

Mash with a potato masher until desired consistency is reached.

If you desire to thin the mashed potatoes more, add the chicken stock little by little as needed.

Serve mashed potatoes with more butter and parsley as desired.