Ingredients (~8 servings)
- 7 lbs russet potatoes, peeled
- 7 cloves garlic, peeled
- 1 cup water
- 6 Tbsp unsalted butter
- 2 cups heavy cream
- 3/4 cup sour cream
- 1 1/2 tsp salt, plus more to taste
- Fresh chives for garnish
- Black pepper for garnish
Steam the Potatoes and Garlic in the Instant Pot
Add the steamer wire rack to your Instant Pot.
Pour in 1 cup of water and add the garlic cloves.
Add the peeled russet potatoes on top.
Cover with the lid and turn to “seal.”
Set to manual pressure for 12 minutes.
When done, use quick release and carefully remove the lid.
Rice the Potatoes While They’re Hot
Using tongs, remove one potato at a time and place in a potato ricer.
Push the potato through the ricer into a large bowl.
Repeat until all potatoes are riced.
Add the steamed garlic cloves to the ricer and push those through too.
The garlic will be super soft and will go right through the ricer.
Make the Creamy Base and Combine
Add the butter and heavy cream to a small saucepan over medium heat.
Warm just until the butter melts – don’t let it boil.
Add the butter-cream mixture to the riced potatoes along with the sour cream and salt.
Mix until just combined – don’t overmix or they’ll get gummy.
Taste and adjust salt as needed.
Keep Warm and Serve
You can keep these warm in the Instant Pot on the “keep warm” setting for up to 2 hours.
Garnish with melted butter, fresh chives, and lots of black pepper before serving.
Instant Pot Creamy Mashed Potatoes
Ingredients
Ingredients (~8 servings)
- 7 lbs russet potatoes peeled
- 7 cloves garlic peeled
- 1 cup water
- 6 Tbsp unsalted butter
- 2 cups heavy cream
- 3/4 cup sour cream
- 1 1/2 tsp salt plus more to taste
- Fresh chives for garnish
- Black pepper for garnish
Instructions
- Add steamer rack, 1 cup water, and garlic cloves to Instant Pot.
- Place peeled potatoes on top, seal lid, and set to manual pressure for 12 minutes.
- Quick release pressure when done.
- Using tongs, rice hot potatoes one at a time into a large bowl.
- Rice the steamed garlic cloves into the bowl.
- Heat butter and heavy cream in a small saucepan over medium heat until butter melts.
- Pour butter-cream mixture over riced potatoes and add sour cream and salt.
- Mix until just combined without overmixing.
- Taste and adjust salt as needed.
- Garnish with melted butter, fresh chives, and black pepper.
