Quick & Easy Instant Pot Garlic Mashed Potatoes (Paleo & Whole30)
These Whole30 compliant mashed potatoes are an easy side dish for the holidays or weeknights. They're rich, creamy and cooked quickly to perfection in an Instant Pot pressure cooker.
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Servings: 6
Ingredients
- 1 tablespoon extra virgin olive oil
- ¼ cup yellow onion minced
- 4 cloves garlic minced
- 1 ½ teaspoon salt
- 1 teaspoon ground white pepper
- 1 cup chicken bone broth store-bought or homemade
- 1.5 pounds baby gold potatoes skin on/quartered
- 1 cup full-fat coconut milk canned
- 2 tablespoons ghee
Instructions
- Preheat the Instant Pot "saute" function for about a minute. In the Instant Pot, warm the extra virgin olive oil until hot but not smoking (about 1 minute). Add the minced onion and garlic. "Saute" until just softened, stirring consistently (about 1 minute). Season with salt and ground white pepper. Once the vegetables begin to soften, hit "cancel" on the Instant Pot.
- To the Instant Pot, add the chicken bone broth and the potatoes. Close the lid and make sure the vent is set to "seal." Pressure cook on high pressure for 5 minutes.
- When the Instant Pot beeps, do a quick manual release of the pressure. Once the pressure has completely released, carefully remove the lid from the Instant Pot.
- Pour the coconut milk and the ghee into the Instant Pot. Using a potato masher or heavy wooden spoon, mash everything together until the desired consistency is reached. Season to taste with additional salt and ground white pepper.
Notes
These potatoes can be prepared in advance and reheated when ready to serve. To quickly reheat in the Instant Pot, heat over the "saute" function for about 5 minutes or until the desired temperature is reached, then switch to "keep warm" function.