Ingredients
- 4 pounds yukon gold potatoes (or similar)
- 8 garlic cloves, peeled and halved
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1.25 cups milk or half-and-half
- salt & white pepper
Directions
Peel potatoes, cut in to large pieces.
Put potatoes & garlic in instant pot and cover with water, add 1 tsp salt. Cook on high pressure for 10 min, then quick release pressure.
Drain water, then return potatoes & garlic to hot pot. Toss for 1min to evaporate moisture.
Transfer potatoes & garlic to a large bowl and mash. Be sure to smash and distribute the pieces of garlic.
In a small saucepan, heat butter, oil, and milk until hot and combined. Add to the potato mixture and gently combine. Add salt & pepper to taste.