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INSTANT POT MASHED POTATOES WITH FRESH HERBS

Author: Nicole Modic of @KALEJUNKIE

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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!

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