Whole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan)
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!
Course Side Dish
Cuisine American, Thanksgiving
Keyword garlic and herbs, instant pot, mashed potato, side dish, whole30
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.
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.
Recipe yields approximately 4 servings. Nutritional values shown reflect information for 1 serving. Macros may vary slightly depending on specific brands of ingredients used.