Crock Pot Sour Cream Garlic Mashed Potatoes

Prep Time 10 minutes

 Cook Time 8 minutes

 Total Time 30 minutes

 Servings 8 aproximately 3/4 cup servings

 Calories 233 kcal

 Author Toni Dash

Ingredients

• 3 pounds Russet Potatoes peeled and quartered (pieces should not be larger than 2-inch cubes)
• 4 tablespoons Unsalted Butter cut into 4 pieces
• 2 teaspoons Garlic Paste (such as Gourmet Garden) or 2 cloves diced garlic
• 1/2 cup Half and Half
• 1/2 cup Sour Cream
• Kosher Salt to taste
• Potato Ricer OR
• Potato Masher

Instructions

1. Place the potatoes in the Instant Pot on the trivet with 1 cup water. Set the Instant Pot on Manual, High Pressure for 8 minutes. After 8 minutes do an instant release and pour the contents of the Instant Pot into a colander in the sink to drain (be careful of steam from the potatoes) and return the metal insert to the Instant Pot.
2. With the Instant Pot on the Warm setting (the default setting following a pressure cooking operation) add the butter and garlic into the Instant Pot insert allowing the butter to melt. Add the Half and Half, stir to mix in.
3. Preferred mashing method: before returning the drained potatoes to the Instant Pot, process them through a potato ricer into the Instant Pot insert and stir to combine with the butter mixture. Stir in the sour cream and salt to taste. Serve immediately. Alternative mashing method: Return the drained potatoes to the Instant Pot and using a potato masher, mash the potatoes, stir to combine with the butter mixture.  Stir in the sour cream and salt to taste.