Ingredients
- 2.5 pounds Yukon Gold potatoes (they are pretty small and have thin skin so they are ideal for this recipe; red potatoes would also work)
- 1/2 cup full fat coconut milk
- 1 cup chicken broth, bone broth, or water
- 1/4 cup Gold Nugget Ghee
- 5 cloves garlic, mashed
- 3 tbsp fresh chives, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp fresh rosemary
- 1.5 tsp sea salt
- pepper to taste
Instructions
- 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.
- Continue mashing.
- Taste and add extra chives/salt/pepper to taste. I like to drizzle with more ghee.ENJOY!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E