Wash and peel potatoes. Cut into 1" cubes.

Add potatoes to InstantPot with 1c chicken broth and 3 peeled cloves of garlic.

Set to manual cook for 8 min.

Quick release steam.

Steam cauliflower in the microwave.

Place cauliflower, 2c milk, and sour cream in blender.

Blend until pureed. Move to a bowl.

Once potatoes are cooked, move potato, broth, and garlic mixture to the blender.

Pulse to desired consistency.

Pour blended cauliflower and potato mixture back into InstantPot.

Set to crock-pot for 30 minutes or longer.

Add in remaining broth and milk.

Before serving, mix in green onions to taste.