1pintheavy whipping creammore or less, depending upon your preferred consistency
Lightly saute the sliced garlic in 2 tablespoons of butter in the pressure cooker inner pot until it’s soft and fragrant. You don't want to skip this step. Sauteing the garlic in butter first is what gives these creamy mashed potatoes their rich garlic flavor.
Add the quartered gold potatoes and water to your pressure cooker, seal the lid and close the pressure valve.
Select the Multigrain mode and adjust the time to 15 minutes.
Once the pressure cooker timer beeps, manually release the pressure.
After the pressure has completely dissipated, remove the lid and add the remaining butter, sour cream, sea salt and black pepper.
Next, add about half of the heaving whipping cream to the pan and blend it in with your hand mixer. Continue adding more heavy whipping cream until you’ve reached your desired consistency. I used an entire pint in our garlic mashed potatoes, but some potatoes need more or less liquid. They will seem liquidy at first, but they will keep thickening as you mix.
Taste your creamy garlic mashed potatoes and adjust the salt and pepper to your preferences. You can also add a little garlic powder if you want a more powerful garlic flavor.
Transfer the Garlic Mashed Potatoes to a serving bowl and top with freshly ground black pepper and sliced chives.