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Whole30 Instant Pot Mashed Potatoes

Perfectly creamy and decadent Whole30 mashed potatoes made entirely in the Instant Pot.
Course Side Dish
Cuisine American
Keyword dairy free, gluten free, instant pot, paleo, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 382kcal
Author Sara


  • 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


  • 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


Calories: 382kcal | Carbohydrates: 69g | Protein: 9g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 13mg | Sodium: 746mg | Potassium: 1649mg | Fiber: 5g | Sugar: 2g | Vitamin C: 24mg | Calcium: 55mg | Iron: 4mg