Creamy Roasted Garlic Mashed Potatoes
These divine Creamy Roasted Garlic Mashed Potatoes are rich, buttery, fluffy and flavorful thanks to the 20 cloves of roasted garlic that are smashed in to them!
Ingredients
To Cook:
- 5 lb potatoes
- 1-1/2 cups water
- 1 tsp salt
To Add:
- 15-20 cloves roasted garlic I roast two full heads of garlic cloves*
- 1 cup melted butter
- 1 cup warmed half and half (just stick it in the microwave for about 1-1/2 minutes!)
- 1 tsp salt
- 1/2 tsp cracked black pepper more to taste
Instructions
- Roast your garlic, remove the cloves from the head by squeezing them from the bottom. Place the cloves on a cutting board and smash them with the side of a large knife until you make a paste, (press down and slide the knife across the cutting board with the blade facing away from you. Chop as needed too.) Set aside.
- Peel and cut the potatoes in to chunks and add to the instant pot.
- Sprinkle in the salt and add the water.
- Secure the top of the instant pot, make sure the little pointer is pointing towards sealing and add 12 minutes of time to the manual timer. Let the instant pot do it's thing!
- As soon as the time is up, release the steam manually by moving the little pointer over to venting, (do this carefully - I usually use a wooden spoon to do this so I can keep my distance.)
- Remove the lid, drain the potatoes in a colander, then push them through a ricer in batches into a large mixing bowl. (If you don't have a ricer, add them to the large mixing bowl and use a potato masher.)
- Add the melted butter, half and half, roasted garlic paste, salt and cracked pepper. Use your potato masher or a large wooden spoon to stir everything together, (the ricer already did all the work.)
- Add additional salt and pepper to taste, (just a tiny bit at a time), then serve!
Notes
*How many cloves of garlic you use depends on the size of the cloves. I roast two full garlic heads and squeeze out the cloves once they are roasted. I usually do 20.