Roasted Garlic Mashed Potatoes

Steps

1. 1Preheat the oven to 375 degrees F.
2. 2Slice the top off of the head of garlic to expose the cloves. Set the garlic on a piece of aluminum foil and drizzle with olive oil.
3. 3Wrap the garlic in the foil and roast in the preheated oven for 40-45 minutes, or until the garlic cloves are tender.
4. 4Let cool until they are cool enough to handle.
5. 5Place the peeled and quartered potatoes in the Instant Pot.
6. 6Add 1 cup water, place the lid on the Instant Pot and lock it into position. Make sure the vent is in the sealing position.
7. 7Cook the potatoes at high pressure for 5 minutes.
8. 8Quick release the pressure and drain the water from the pot.
9. 9Place the potatoes in a large pot of water and bring to a boil on the stove.
10. 10Boil for 20 minutes, or until the potatoes break apart easily when pierced with a fork. Make sure to cook the potatoes long enough, or you may end up with lumpy mashed potatoes - they should fall apart easily.
11. 11Drain the water from the potatoes.
12. 12Mash the potatoes with a potato masher.
13. 13Squeeze the cooled, roasted garlic cloves out of the skin and add them to the potatoes.
14. 14Add the milk, sour cream, butter, salt, and pepper and continue mashing with the potato masher until the potatoes are smooth and creamy. You can also use an electric mixer to whip them if you like and make sure no lumps remain.
15. 15If you want to make the potatoes ahead of time, mash them with the milk and sour cream and refrigerate, then warm them up (warm setting on a slow cooker or Instant Pot) and whip them with the butter right before serving.