Cup of Yum
1. Using the saute mode of your Instant Pot, melt 2 tablespoons of butter.
2. Add the minced garlic and saute until golden and fragrant.
3. Immediately pour in the cream and the thyme. Bring it to a simmer. When it simmers, transfer the cream into a cup or bowl and set it aside for later.
4. Add the potatoes to the Instant Pot. Cover them with water and season liberally with salt. Close and seal the Instant Pot. Set it to steam function for 10 minutes.
5. After the 10 minutes are up, let the pot naturally release pressure for 5 minutes before opening it.
6. Safely release any remaining pressure from the pot, then open it and strain the potatoes. Remove the thyme sprigs from the cream mixture.

For Lumpy Mash

1. Add the potatoes back to the pot and set the pot to saute to remove any excessive moisture trapped in the potatoes and begin to mash with a potato masher. When excess water has evaporated (no more than 1-2 minutes), you can turn the pot off and pour in the cream and the remaining butter. Continue to mash until you reach desired consistency.

For Smooth Lump Free Mash

1. Rice the potatoes back into the pot with a potato ricer. Set the pot to saute to remove any excessive moisture trapped in the potatoes and stir with a wooden spoon. When the excess water has evaporated (no more than 1-2 minutes), you can turn the pot off and pour in the cream and the remaining butter. Stir to combine.

Serve & Garnish:

1. Add the garlic mashed potatoes to a serving bowl and pour about a tablespoon or two of melted butter and sprinkle the chives on top.

Bom Apetite!