4poundsrusset potatoes (from about 5 large potatoes)- peeled and chopped
10clovesgarlic (one entire head of garlic)- peeled
½cupunsalted butter- divided
1cuphalf and half- warmed slightly in microwave, may need a bit more
kosher salt and freshly ground black pepper- to taste
Peel and cube the potatoes in evenly sized chunks. Place the potatoes in a in instant pot. Add the peeled garlic cloves, and fill with cool water to just above the potatoes. Add about one tablespoon of kosher salt.
Set the instant pot to pressure cook for 8 minutes. Then do a quick release and remove the lid. Strain the liquid off of the potatoes and then place potatoes and garlic back in the instant pot.
Add 6 tablespoons of the butter and the warm half and half, and use a potato masher to cream the potatoes. Add sour cream, additional salt and pepper if needed, and mix again.
Spoon the potatoes into a serving dish. Add two tablespoons of butter on top, and extra freshly ground black pepper.
If you're cooking a special occasion meal, you're most likely going to run out of space for all the sides. So using your instant pot for at least one dish will help tremendously! The good news is that you can time this right so that it's warm at meal time, and serve it right in the pot! Or if it's a fancy meal, transfer it to a casserole dish.