Mashed potatoes play big part of my family’s Thanksgiving and Christmas celebrations. So, I wanted to find a way to make them faster and easier…which means I turned to my Instant Pot and the result was smooth, creamy, Whole30 and Paleo Instant Pot Mashed Potatoes!
I started with 3 pounds of Yukon Gold potatoes. I scrubbed them well, cut off any wonky parts and then cut them into 1 inch pieces. I didn’t even bother peeling them cuz who has time for that? Then I tossed the pieces into my Instant Pot with a cup of water.
Then I cooked the potatoes on ‘Manual’, high pressure for 3 minutes. I used the quick release to let the steam out quickly. Next, I drained any remaining liquid from the Instant Pot bowl. Then, using the Instant Pot bowl as my mixing bowl (because why make another bowl dirty?), I added 1/4 cup of stock, 1/4 cup of coconut milk, 1 tablespoon of ghee, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper. Using a hand mixer, I mixed the potatoes for a minute or two, adding additional liquid/ghee/salt/pepper to taste. I’m careful not to over mix so the potatoes don’t become gummy.
And that’s it…FAST, creamy, perfect Instant Pot Mashed Potatoes!
Of course, if you don’t eat Whole30/Paleo, add real milk and butter…or maybe some cream cheese?
- 3 lbs Yukon Gold potatoes, scrubbed and medium diced
- 1¼ cup stock or water, separated
- ¼ cup of coconut milk
- 1 Tbs ghee
- ½ Tsp garlic powder
- ½ Tsp salt
- ½ Tsp pepper
- Add one cup of stock and the diced potatoes into the Instant Pot (be sure to remove the rack, you don't need that here).
- Cook the potatoes on the Manual setting, high pressure, for 3 minutes.
- Use the quick release to let the steam out (be careful when doing this).
- Pour any excess water out of the Instant Pot bowl.
- To the Instant Pot bowl, add the remaining stock, coconut milk, ghee, garlic powder, salt and pepper and mix with a hand mixer to your desired consistency. Be sure not to over mix or they will get gummy!