Instant Pot Mashed Potatoes

Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: servings

Course: Side Dish

Cuisine: American

Method: Instant Pot

Our Instant Pot Mashed Potatoes recipe is seriously the EASIEST way to make mashed potatoes! So soft and creamy!

Prep Potatoes: Peel the skin off 8 russet potatoes. Cut them into 4-6 chunks each.
Instant Pot: Add potato chunks to the 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.
Combine + Mix: Add 3 tablespoons butter (or ghee), ½ cup coconut milk and 1 teaspoon kosher salt. Use a hand mixer to mix/whip.
Taste & Serve: Taste and add additional salt, as desired. Serve immediately or keep warm in the Instant Pot - we love them with our saucy swedish meatballs!

Peeling Potatoes: Peeling the potatoes are optional, but it will turn out creamier if you do peel them.
Coconut Milk: You could also sub in almond milk here, but coconut milk makes them a little extra creamy. I prefer this carton of coconut milk.
Ghee: To keep this recipe Whole30/Paleo use ghee, but you can easily sub butter if you prefer.
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 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.
Consistency: If you prefer a thinner consistency simply add additional coconut milk a little at a time.

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