To make the roasted garlic, preheat the oven to 400°F. Peel the outer loose skin from the garlic head while keeping the head intact. Cut off the top part to expose each clove. Place into a small baking dish and drizzle with olive oil. Cover with a lid or aluminum and roast for 40 minutes. When done, remove from oven and set aside to cool.

In the meantime, wash the baby potatoes. Use a vegetable brush to remove any dirt and cut off any gnarly bits.

Add the potatoes to the Instant Pot together with enough water to cover the potatoes by 1 inch. Add 1 teaspoon of sea salt. Close the lid and turn the valve to sealing. Selecting the Manual cooking function, pressure cook the potatoes for 10-12 minutes (the latter for high altitude).

Once the cooking time is up, let the pressure release naturally (NPR) for 10 minutes, then turn the valve to venting to release any remaining pressure. Using oven mitts carefully drain the water from the inner pot.

Add the butter, 2/3 of the milk, remaining 1/2 teaspoon of salt, pepper and the roasted garlic. Use a small knife to pull the soft cloves from its skin.

I highly recommend mashing by hand with a potato masher for the fluffiest mashed potatoes. Add the remaining milk as needed for desired texture.

You can keep the mashed potatoes in the Instant Pot on the Keep Warm function while you prepare the remaining dinner items.