Use your Instant Pot to throw together decadent, fluffy, cheesy, garlic mashed potatoes.
Prep Time: 10 mins
Cook Time: 15 mins
4 russet or 6 Yukon gold Potatoes
1 cup water
1 cup sour cream
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp grated Parmesan cheese
Salt & Pepper to taste
Fill the pressure cooker with 1 cup of water.
Place the vegetable steamer in the pot and add quartered potatoes in the steamer trivet.
Close the lid. Cook in high pressure for 8 minutes with an Electric Pressure Cooker, then quick release.
While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the sour cream and deglaze the pan. Remove mixture from heat when it is hot.
Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add hthe garlic butter mixture to the bowl. Continue to mash and stir until desired consistency.
Add Parmesan cheese. Taste and season with salt and pepper.