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Quick Notes: These Instant Pot Roasted Garlic Mashed Potatoes are the perfect side to any meat-focused dish. They’re great with or without gravy. If you don’t have an instant pot you can definitely boil the potatoes on the stovetop until tender.
Ingredients
- 8 medium-sized russet potatoes
- 1 head of garlic
- 3/4 cup heavy cream
- 1/2 cup butter, softened
- olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees.
- Cut the top off the head of garlic- about 1/2 inches down so you've cut just into the cloves themselves. Clean off the excess outside dry skin, but don't break apart the head. Put it in a small oven-safe baking dish, drizzle olive oil into the exposed top and toss that bitch in the oven for 40-45 minutes.Â
- Once your garlic is done roasting, prep your potatoes by scrubbing off the outside. If you prefer peeled potatoes go for it. I prefer the more "rustic" flavor of leaving the skins on. Chop them into large chunks and toss them into the instant pot.Â
- Add a cup of water into the instant pot, close, set to seal, and manual cook for 8 minutes. Instant release once completed.Â
- Drain the potatoes, and return to the pot. Peel your garlic and add all the cloves. Use an electric mixer to "mash" the potatoes until mostly smooth.Â
- Add the heavy cream and butter to the potatoes. Salt and pepper to your liking, and use the mixer to fully incorporate them.Â
- Serve!
Great on the side of the Instant Pot Pork Tenderloin with Honey Mustard Sauce or Wine Braised Short Ribs and Veggies.
