Buttery garlic mashed red poatoes cooked and mashed right in the Instant Pot.
Start by scrubbing 5 pounds of red potatoes well and piercing the skin a few times on each potato with a fork. Then place potatoes on a steamer rack in a 6QT Instant Pot and add 1 1/2 cups of water to the potatoes.
Cook on High Pressure for 20 minutes, then let Instant Pot Natural Pressure Release. While potatoes are cooking, melt butter in a small pan on the stove with two whole garlic cloves to infuse butter with garlic flavor. Let sit until potatoes are ready to mash. Garlic will continue to flavor the butter as it sits.
Use cooking tongs to carefully remove hot potatoes. Remove steaming rack and discard any leftover cooking water. Return poatoes to Instant Pot and mash with garlic butter, discarding whole garlic pieces. Then stir in warm half and half followed by sour cream, kosher salt, freshly ground black pepper and green onions.
A metal potato masher will cause some scarring in the stainless steel Instant Pot liner. Use a nylon masher or transfer potatoes to a separate bowl for mashing to avoid scratches.