Instant Pot Garlic Mashed Potatoes Recipe

Full Recipe – https://www.whiskaffair.com/instant-pot-garlic-mashed-potatoes-recipe/

Ingredients
2 pounds potatoes (1 kg, peeled and cubed)
½ cup water
4-6 whole cloves of peeled garlic
1 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons salted butter (room temperature)
¼ cup sour cream (room temperature)
¼ cup cream cheese (room temperature)

Instructions
Add the potato cubes to the instant pot along with garlic cloves, salt, and water, and stir well.
Put the lid on the instant pot and secure it well.
Set the valve to the sealing position.
Press PRESSURE COOK and set the timer for 12 minutes on high pressure. The instant pot will take some time (approx 10-12 minutes) to build the pressure and start the timer.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure by moving the valve to the venting position. Use a kitchen towel or the back of a spoon to move the valve to avoid steam burn.
Once the pressure is released, open the lid.
Mash the potatoes using a potato masher. There is no need to drain the water.
Add olive oil, butter, sour cream, and cream cheese to the pot and mash until the potatoes are smooth and creamy.
Check for salt and add more if needed.
Transfer the potatoes to the serving bowl. Keep a tab of butter on top and garnish with chopped herbs and red pepper flakes. Serve warm.

Notes
I made this recipe in my 6-quart instant pot. If doubling or tripling, use an 8-quart pot. The time of cooking will remain the same.
You can replace water with vegetable or chicken stock for added flavor.
Add some milk if the potatoes look dry.
Cook the potatoes in chicken or vegetable broth in place of water for a more complex flavor.
You can keep the peel on for rustic no-peel mashed potatoes.
If you want a strong garlic flavor, then you can fry some smashed garlic cloves in butter and olive oil until they are slightly browned, and then add the butter to the potatoes. You can also add roasted garlic in place of raw garlic for a more prominent garlic flavor.
You can also use herbs like rosemary or thyme to flavor these mashed potatoes.
To make these Mashed Potatoes creamier and cheesier, add ¼ cup of shredded parmesan or cheddar cheese. You can also add some ranch dressing to them.
If sour cream is not available, you either use only cream cheese or add some milk in place of it. This is a very forgiving recipe. Play around with ingredients that are available.
To mash the potatoes, always use a potato masher or a ricer. Never use a hand blender or immersion blender as they will make the potatoes gluey.
You can add greek yogurt instead of sour cream to make these potatoes a little healthier 🙂
All the ingredients added to the potatoes must be at room temperature for better absorption by potatoes.

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Instant Pot Garlic Mashed Potatoes Recipe Add Potatoes (1 kg,2 pounds) peeled and cubed to the instant pot 4-6 whole cloves of peeled garlic 1 teaspoon salt ½ cup water Stir well Put the lid Set the valve to the sealing position

Press PRESSURE COOK and set the timer for 12 minutes on high pressure Let the pressure release naturally for 10 minutes Release the remaining pressure by moving the valve to the venting position Once the pressure is released, open the lid Mash the potatoes using a potato masher 2 tablespoons extra virgin olive oil

2 tablespoons salted butter room temperature ¼ cup sour cream room temperature ¼ cup cream cheese room temperature Mash until the potatoes are smooth and creamy Garnish with chopped herbs and red pepper flakes Serve warm