Instant Pot Garlic Mashed Potatoes
Serves 8
15 mins prep
30 mins cook
45 mins total
These instant pot garlic mashed potatoes are super easy and especially creamy. Made with yukon gold potatoes, sour cream and an entire head of roasted garlic, this will be your new favorite way to make creamy mashed potatoes!
Roasted Garlic
Preheat the oven to 400°.
Slice the top of third of the head of garlic off to expose the cloves inside. Place it cut side up on a piece of foil that is large enough to wrap up the head completely.
Drizzle the garlic with the olive oil and wrap the foil completely around the head of garlic to enclose it. Place the wrapped garlic in an oven safe dish and roast it in the preheated oven for 45-60 minutes until the cloves are golden brown and soft.
Let the garlic cool for 5-10 minutes and then remove it from the foil. Gently squeeze the roasted cloves from the outer skin by gently squeezing on the bottom of the head of garlic to remove them.
Instant Pot Mashed Potatoes
Cut the potatoes into one inch cubes and place them inside the inner pot of the instant pot with the water. Place the lid on, lock it in place and make sure the pressure valve is set to the sealing position.
Cook the potatoes on high pressure for 15 minutes and then carefully flip the pressure valve to the venting position to quickly release the pressure.
Add the roasted garlic cloves to the potatoes with the sour cream and butter and mash to the desired consistency.
Stir in salt and pepper and serve the potatoes topped with extra butter and chopped fresh chives, if desired.
