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Whole30 Instant Pot Mashed Potatoes

These Whole30 Instant Pot Mashed Potatoes are simple, flavorful and are decandently creamy. You will love them as a side dish for any meal!

*Originally posted 9/6/2019; updated 9/7/2020

Whole30 Instant Pot Mashed Potatoes in a white bowl, topped with ghee and parsley

What You Need:

  • Russet Potatoes (can also use golden potatoes)
  • Chicken Broth (read labels to make sure you get one that is Whole30 compliant)
  • Coconut Milk (or preferred non-dairy milk) We also love NutPods plain flavor
  • Ghee (this is a lactose free, clarified butter)
  • Salt & Pepper
  • Fresh Herbs (optional)
Cubed potatoes in an instant pot with fresh herbs and salt

The first step in this recipe is to cook the potatoes. The Instant Pot does all the work for you! I place the peeled and cubed russet potatoes in the pot with some chicken broth, fresh herbs (if using) and salt. The timer is set to 10 minutes.

When the timer goes off, you do a quick release of the steam and remove the lid (and fresh herbs if used). I then use a potato masher to start mashing the potatoes in the pot. This helps release some of the steam. Then add in the ghee, pepper, more salt to taste and a little coconut milk at a time until desired consistency is reached. You can use a potato masher or hand mixer to mix your potatoes right in the pot.

Creamy mashed potatoes in the Instant Pot top with ghee and fresh parsley

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Whole30 Instant Pot Mashed Potatoes

Sara
Perfectly creamy and decadent Whole30 mashed potatoes made entirely in the Instant Pot.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 382 kcal

Ingredients
  

  • 3 lbs Russet Potatoes peeled & cubed
  • 1 cup Chicken Broth
  • 1.5 tsp Salt
  • 1/2 cup Coconut Milk or unsweetened plain almond milk
  • 2 Tbls Ghee
  • 1 tsp Pepper
  • Fresh Herbs* optional

Instructions
 

  • Add the peeled & cubed potatoes into the Instant Pot with the broth and 1/2 tsp of salt (and fresh herbs if using)
    Place the lid on and seal the steam valve. Set the timer for 10 minutes
  • When the timer goes off, do a quick release and remove the lid. Remove herbs if used. Use a potato masher to mash the potatoes in the IP to release some of the steam
    Then add in the ghee, pepper and remaining salt to the potatoes. Mash together while adding a little of the coconut milk a little at a time until desired consistency is reached
    Can also use a handmixer to make the potatoes even creamier
    Taste for seasoning and add salt and pepper as needed

Nutrition

Calories: 382kcalCarbohydrates: 69gProtein: 9gFat: 9gSaturated Fat: 7gCholesterol: 13mgSodium: 746mgPotassium: 1649mgFiber: 5gSugar: 2gVitamin C: 24mgCalcium: 55mgIron: 4mg
Keyword dairy free, gluten free, instant pot, paleo, whole30
Tried this recipe?Mention @thebetteredblondie

5 Comments

  1. I also ended up with a soupy texture, although my kid who says she doesn’t like mashed potatoes actually ate it, so…winning? I might try more potatoes next time or less water. I like a thick mashed potato. The leftovers of the “soup” I’ll use as shepherd’s pie topping.

  2. I’m sorry to hear that, to trouble shoot, I need more info. What kind of potatoes did you use? Did you use coconut milk or a different kind of milk? It should be on high pressure to cook

  3. 5 stars
    This recipe is amazing! The potatoes turn out so creamy very and full of flavor! These are now on my Thanksgiving menu for this year!

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