Instant Pot Garlic Mashed Potatoes
Instant Pot Garlic Mashed Potatoes - the most delicious and creamy mashed potatoes made in minutes and packed with flavor!
Ingredients
- 6 large russet potatoes
- water
- 1/2 cup coconut milk
- 1/4 cup ghee or butter
- 1 teaspoon kosher salt
- 1 1/2 teaspoon garlic minced
- 1 teaspoon garlic powder
- 2 teaspoon dried rosemary
- 1/2 teaspoon garlic salt
Instructions
- Peel potatoes. Cut each potato into about 6-8 large chunks.
- Add potato chunks to the inner pot of your Instant Pot and then add enough water to just barely cover them.
- Place the cover on the Instant Pot and set to Seal.
- Cook on HIGH pressure for 9 minutes.
- Manually release pressure immediately (according to manufacturer’s instructions).
- Drain the potatoes and return to Instant Pot.
- Add ghee (or butter), coconut milk, salt, garlic, garlic powder, rosemary and garlic salt.
- Use a hand mixer or potato masher to mix.
- Taste and add additional seasoning, as desired.
Notes
- Peeling Potatoes: Peeling the potatoes are optional, but it will turn out creamier if you do peel them.
- Hand Mixer: You could also just use a potato masher here, but I prefer to whip them with a hand mixer. Use whatever you prefer.
- Storage: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 5-6 days.
- Cook Time: The 9 minute cook time does not include the few minutes it will take for the Instant Pot to come up to pressure.
Nutrition
Calories: 137kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 298mg | Potassium: 470mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 1mg
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