• 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


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.