Wash/scrub potatoes and cut them in half.
Place trivet in the instant pot.
Add the broth or water.
Add the potatoes and secure the cover.
Turn machine on manual mode and set for 9 minutes, and then do a slow release.
While that’s going, place a medium pan on the stove.
Add ghee over low heat, along with mashed garlic, thyme and rosemary.
Stir for a minute or two until fragrant, being careful not to burn.
Next add the coconut milk, salt and pepper. The ghee and coconut milk don’t blend well but that’s ok!
Stir for a minute until coconut milk is melted, remove from heat and set aside.
Once potatoes are done and steam has released, open cover.
Carefully remove trivet.
Mash the potatoes with a wooden spoon, it should be easy. There will be liquid left in the bottom and that’s great, it will absorb.
Pour sauce inside the instant pot with the potatoes.
Taste and add extra chives/salt/pepper to taste. I like to drizzle with more ghee.ENJOY!
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