- Depending on the size of the head of garlic and the size of the cloves, the garlic will take anywhere from 45-60 minutes to roast. Look for the cloves to be golden brown and soft when you press them.
- Cut the potatoes into similar sized cubes that are approximately one-inch so everything cooks quickly and evenly.
- Yukon gold potatoes have a fairly thin skin and do not need to be peeled prior to cooking and mashing the potatoes. If you prefer to not have peels in your mashed potatoes, then make sure to peel the potatoes before chopping them.
- Don't forget to add the water with the potatoes to the instant pot for cooking. It's necessary to create the pressure inside to cook the potatoes. Don't worry about draining it after cooking time either. Just add the other ingredients and mash the potatoes together.
- Make sure the sealing ring is fit snug inside of the lid before locking it onto the pot and securing the valve into the sealing position. If any of those things are not done, it will not be able to come to pressure and begin cooking.
- When it's time to release the pressure, carefully flip the valve to the venting position. The steam will immediately come out in full force and make a loud noise. Keep your hands and face clear of the venting area to prevent burns.
- Mash the potatoes to your desired consistency. If you like more texture to your potatoes, gently mash them. For a more smooth consistency, process the cooked potatoes through a potato ricer instead. Be careful not to overmix or mash the potatoes so they do not become gummy.
Substitutions and Variations
- Potatoes - Yukon gold potatoes have a sweet, creamy texture that makes for delicious mashed potatoes. Red potatoes and russet potatoes may also be used as alternatives, but cooking times and end texture may be different.
- No Garlic - An entire head of fresh garlic is roasted in the oven to add a wonderful flavor to these instant pot mashed potatoes. This can be omitted for a more plain mashed potato recipe.
- Cheese - For cheesy mashed potatoes, substitute the sour cream for 1/2 cup parmesan, cheddar, gruyere or goat cheese.
- Meat - Add 1/2 cup of cooked diced bacon or ham for an extra savory flavor.
Alternative Cooking Methods
Stovetop - The potatoes can be steamed in a steamer basket in a large pot filled with about an inch or two of water. Cover and bring the water to a boil over medium high heat and then lower the heat to medium low and allow the potatoes to steam for about 15-20 minutes until fork tender. Place the steamed potatoes in a serving bowl and mash them with the roasted garlic, sour cream, butter, salt and pepper.
Slow Cooker - Add the potatoes and water to a slow cooker with the butter. Cover and cook on low for 7-8 hours or high for 3-4 hours. When the potatoes are fork tender, mash them to the desired consistency with the roasted garlic, sour cream, salt & pepper.
Make Ahead Instructions
The garlic can be roasted up to 3 days ahead of time. After it's done roasting, squeeze the cloves from the head and store them in an airtight container in the refrigerator.
The potatoes can be cooked in the instant pot 24 hours ahead of time. Cool them completely and store them in an airtight container in the refrigerator. The potatoes can be reheated in a covered pot or slow cooker over medium low heat with 1/2 cup of water. When they are warmed through, add the roasted garlic, sour cream, butter and salt and pepper and mash to the desired consistency.
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 2 months. Frozen mashed potatoes should be thawed completely in the refrigerator before heating and the consistency may not be the same as fresh. Leftovers can be reheated in a pot on the stovetop over low heat, in the oven or in the microwave. Additional liquid may be needed when reheating if the potatoes are dry.