I kid you not, my sister just sent me a meme the other day about potatoes because she knows how much I love them. That love for all things taters passed down to my daughter too. Well my traditional mashed potatoes used to have a lot of butter and cream (and even sour cream on occasion) and we can’t do that anymore. So, I HAD to create a version that would taste amazing, but not destroy our stomachs. These Whole30 Instant Pot Mashed Potatoes are simple but flavorful and are perfectly creamy.
*recipe updated 2/22/20
I love the Instant Pot for these because it is so easy and so fast. I add the cubed potatoes straight into the pot with some broth and water. Then add some salt and I love to throw in some fresh herbs for more flavor, but this is optional. Seal the pot and set for 10 minutes. Boom. So easy.
When the timer goes off, I do a quick release then I use a potato masher to mash the potatoes. I do this because it helps let out some of the steam in the potatoes, which helps make them even more creamy and decadent. Then I add in the coconut milk, ghee, salt and pepper. Using my hand mixer, I mix the potatoes until perfectly smooth. You can stick with just the masher too for a more rustic mashed potato.
If you don’t like coconut milk, you can also use plain unsweetened almond milk or original flavor Nutpods. I have tried it with all of these variations and it’s amazing with any of them.
Used in this Recipe:
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Whole30 Instant Pot Mashed Potatoes
Ingredients
- 5 lbs Russet Potatoes peeled & cubed
- 2 cups 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 tsp of salt. 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. Use a potato masher to mash the potatoes in the IP to release some of the steam. Then add in the coconut milk, ghee, pepper and remaining salt to the potatoes. Use a hand mixer to mix the potatoes until nice and creamy. (can add in a little broth or more coconut milk as needed)Taste for seasoning and add salt and pepper as needed.
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!
Mine came out to be a yummy potatoe soup, which was unexpected but perfect for cold and windy day. But I’d like to know how to make it mashed potatoes and are wondering where I went wrong? I looked online and 2lbs is 6 potatoes. Should I use more? Or should I reduce water? And put on high or low pressure? Would love to try again. Any advice is appreciated!
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
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.
Hhhmm, I might have to test this again just to double check the amounts. Thank you for the feedback!
Mine also Turned into potato soup. What a bummer! Used russet potatoes and coconut milk as suggested. Seemed like way too much liquid in the IP for the potatoes. 3 cups is a lot plus the 1 c of coconut milk. Did I read it wrong?!
I am sorry this happened Sarah, I don’t know if you were going off of a printed recipe card. But I had updated the recipe before you posted this comment. The updated amounts and instructions will provide a better result. I hope that helps