These Whole30 Instant Pot mashed potatoes with garlic and herbs are a Whole30 Thanksgiving dream: rich, creamy, garlicky, and so easy. These Whole30 Instant Pot mashed potatoes are a must for any paleo Thanksgiving table or Whole30 Thanksgiving table, and they’ll become your favorite paleo Instant Pot mashed potatoes recipe for sure!
Whole30 Instant Pot Mashed Potatoes
You know when a dish begins to bear your name that it’s earned its spot in your family rotation.
Are we having Jerry’s mac and cheese?
Are we bringing mom’s banana pudding?
Are you serving Cheryl’s mashed potatoes?
The collective subconscious of your family dinner diners recognizes the dish by the name chef as being the only one that deserves making and bows its head with respect, simultaneously stuffing its face with the family’s favorite strawberry shortcake.
Those Cheryl’s mashed potatoes? Those are real. Indulgent and unhealthy and so rich and creamy and made only once or twice a year, they’re known in the family as the best mashed potatoes, loaded with cream cheese and sour cream and snipped chives and real butter. I included them in my free eBook, The Complete and Total Guide to Thanksgiving, which you can download just for signing up to my newsletter!
Because if I hadn’t included them, that wouldn’t say very much about how I feel for all of you, would it? They’re that good.
And this year I’ll be making “Cheryl’s mashed potatoes;” there’d be rioting if I didn’t. But I’ll be wishing I were making these! They’re Whole30 compliant and paleo (assuming you eat white potatoes on “your” paleo diet – I’m a firm believer in customizing your primal plan!), lactose-free, and with a vegan option. But more importantly? They’re almost unnervingly easy and elegant all in one:
Peel a few.
Throw them in the Instant Pot.
Sauté some garlic and herbs.
Mash it all up.
Tada.
They’re creamy and rich, and the infusion of the garlic and the fresh herbs take it over the top. I got the idea to infuse the ghee from Pinch of Yum, and it’s a big reason why these Whole30 Instant Pot mashed potatoes are so flavorful. You could skip it, but why?
If you don’t have an Instant Pot yet, I highly recommend you pick one up soon. It’s truly revolutionized my cooking and how we do holidays: everything is easier and faster, which is never, ever a bad thing. On top of that, I’m coming out with a Paleo Instant Pot Cookbook so soon, and every recipe in it is Whole30-approved! It makes a Whole30 so much easier, since, if you’ve done one before, you know just how much time you spend in the kitchen making fresh food! The Instant Pot cuts down on the kitchen time without reducing the quality or freshness of your food.
It’s basically my kitchen soulmate.
What’s on your Thanksgiving table this year?
Other Thanksgiving Recipes You’ll Love
- Whole30 Turkey Breast with Gravy
- Whole30 Sweet Potato Casserole with Cinnamon Pecan-Date Topping
- Instant Pot Whole30 Cranberry Sauce with Apples and Rosemary
- Whole30 Green Bean Casserole
- The Best Paleo Stuffing
- Gluten Free Pecan Pie
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Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan)
Ingredients
- 2 pounds red or Russet potatoes see Notes
- 1 cup water
- 1 teaspoon salt
- ¼ cup ghee use vegan margarine for vegan option
- 2-3 cloves garlic peeled and smashed
- 2 sprigs fresh rosemary or thyme
- 2 tablespoons olive oil
- ½ cup full-fat coconut milk
- almond milk as needed
- 1 tablespoon freshly cracked black pepper
- 1 tablespoon chives minced, for garnish
Instructions
- On low heat, melt ghee in a small skillet. Add garlic and fresh herbs and let infuse about 10 minutes over low heat. Be careful not to let anything get too hot or burn!
- Meanwhile, prepare your potatoes: if using red potatoes, peel about 1/2 or 2/3 and quarter. If using Russet, peel all and dice into about 1″ pieces. Make sure pieces are evenly sized. Place potato pieces on trivet in Instant Pot and cover with 1 cup water. Seal and cook on Manual High Pressure for 8 minutes. Quick Release as soon as timer beeps, then drain. Return potatoes to Instant Pot or medium serving bowl.
- Add coconut milk, olive oil, and 1/4 cup almond milk to skillet and heat through. Stir to combine, but the ghee and milk will stay separate; this is normal. When heated through, pour over potatoes and mash with a potato masher. Add salt and more almond milk until you reach your desired texture.
Notes
- Russet potatoes produce fluffier mashed potatoes, but I love the creaminess of red potatoes and the texture from keeping some skins on. I like to keep some of the peels on for nutrition and the texture, but you can peel all of them, if you like. I recommend peeling all the Russet potatoes, if you use that variety.
Nutrition
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
An says
Which coconut milk are you using? Is it the one in a can?
Derek says
You list 1Tbsp Pepper in the ingredients list, but don’t use it in the recipe instructions.
Cheryl Malik says
Great catch, thank you! It goes in with the salt, to taste!
Janessa says
Do the potatoes taste like coconut at all from using the coconut milk?
Cheryl Malik says
There may be a slight coconut flavor, but you could always add more salt / garlic. 🙂
Emily says
So good and easy! Always a hit.
Sara says
Loved the recipe but your step by step instructions were extremely hard to follow. Remove the coc.milk, but from what? And you had to sauté the ghee with herbs twice.. is that on purpose?
Cheryl Malik says
Hi Sara! Thank you for pointing that out! We had a weird plugin glitch, so step #4 is not needed at all. I’ve updated – thanks again!
Lisa Andersen says
Do you remove the herbs or mash them in too?