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
- ½ cup coconut milk
- ¼ cup ghee sub butter
- 2 teaspoons dried rosemary
- 1 ½ teaspoons garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon garlic salt
Instructions
- Prep Potatoes: Peel 6 large russet potatoes. Cut each potato into about 6-8 large chunks.
- Cook: 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.
- Release and Drain: Manually release pressure immediately (according to manufacturer’s instructions). Drain the potatoes and return to Instant Pot.
- Combine: Add ½ cup coconut milk, ¼ cup ghee (or butter), 2 teaspoons dried rosemary, 1 ½ teaspoons garlic, 1 teaspoon kosher salt, 1 teaspoon garlic powderand ½ teaspoon garlic salt. Use a hand mixer or potato masher to mix.
- Adjust: Taste and add additional seasoning, as desired.
- Serve: Enjoy right away!
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: 125kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 303mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
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