These Instant Pot Whole30 Mashed Potatoes are so easy to make and perfect for a crowd. Russet potatoes are cooked in chicken broth, then whipped up with garlic powder, thyme, ghee, and coconut milk to make this wonderfully creamy and super simple side dish.
Sometimes a classic comfort food is all that will do, even when you’re doing a Whole30. Which is why these Whole30 Mashed Potatoes come in so handy. They’re made in the Instant Pot so they take very little effort and they taste AMAZING – creamy, garlicky, and delicious.
Read below to see the step by step instructions for how to make this awesome side dish.
HOW TO MAKE INSTANT POT WHOLE30 MASHED POTATOES
STEP 1: PREP THE POTATOES
Peel the skin off the potatoes with a vegetable peeler. Remove any brown spots with with the peeler or the pointed end of the peeler.
Cut the potatoes into roughly 1 inch pieces using a large sharp knife and cutting board. Place the cut pieces into the insert of the Instant Pot.
STEP 2: COOK THE POTATOES & PREP THE OTHER INGREDIENTS
Measure out the chicken broth in a measuring cup, then pour over the cut potatoes. Put the lid on the Instant Pot (making sure the rubber seal ring is in place), then turn the valve to Sealing. Plug in the Instant Pot, press the Manual button, then use the Plus and/or Minus buttons to set the timer to 8 minutes.
While the potatoes are cooking, prep the other ingredients. Measure out the ghee with a measuring cup and put it in a small microwaveable bowl. If the ghee has been in the fridge, put it in the microwave to soften up (about 30 seconds). If using coconut milk in a can, make sure it is well blended, then pour into a measuring cup.
STEP 3: MASH THE POTATOES & ADD OTHER INGREDIENTS
When the timer goes off, turn the valve at the top to Venting to release the pressure. Be careful doing this so you don’t get shot with steam! Remove the lid and set aside. Take a masher (or a fork) and start mashing the potatoes up, just enough to break them up.
Measure out the kosher salt and garlic powder and pour into the potatoes. Pour the ghee and coconut milk into the potatoes as well. Take the leaves off the time sprigs and put them in the potatoes too. Using a hand mixer, whip the potatoes until they are smooth and all the ingredients are fully integrated. Take a small taste and add more salt if desired. Serve warm.
You may have a couple of questions about this recipe, or mashed potatoes in general. Let’s tackle those now.
CAN YOU HAVE MASHED POTATOES ON WHOLE30?
Yes, you can! As long as you don’t add in any non-compliant ingredients (like butter or cow’s milk), then mashed potatoes are totally fine.
ARE RUSSET POTATOES WHOLE30 APPROVED?
Yes! Previously white potatoes were not okay on a Whole30, but now all potatoes are Whole30 approved.
CAN YOU MAKE MASHED POTATOES AHEAD OF TIME AND REHEAT?
Yes, you can! To reheat you’ll want to either warm them in a 350 degree F oven for 20 to 30 minutes or put them in the microwave (in a microwave safe bowl) and microwave until warm (time varies depending on your microwave, but could take anywhere from 5 to 10 minutes). Make sure to add additional coconut milk and/or ghee as the potatoes will have lost some moisture.
HOW LONG DO MASHED POTATOES LAST IN THE FRIDGE?
These mashed potatoes will last in the fridge for 3 to 4 days.
WHAT TO EAT WITH MASHED POTATOES?
Of course one of the most popular things to eat with mashed potatoes is meatloaf, and my Paleo Meatloaf Muffins hit the spot for that. Other Whole30 options include:
- Paleo Ground Beef Stroganoff (spoon the stroganoff over the potatoes)
- Ground Chicken Burger(pile the potatoes on top of the burger and eat with a fork)
- Paleo Turkey Meatballs (place the meatballs on a mound of potatoes)
COOKING TIPS
- Try to make your potato cubes roughly the same size. The closer they are to the same size, the more evenly they’ll cook.
- Careful with your hands when you mash the potatoes – the potatoes will still be very hot and give off steam, especially as you’re mashing them. You may need to use a hot pad on your hand or wait a minute or two to mash them.
- You can use dried herbs instead of fresh if you don’t have fresh on hand. Start with 1/4 dried thyme, taste the potatoes, then add more if desired.
RECIPE VARIATIONS
- Try different herbs! While I love thyme, other herbs like rosemary and oregano would also work in this dish
- Switch out the garlic powder for fresh garlic! Mince 3 to 4 fresh cloves of garlic and add them in after the potatoes are done cooking.
- Use a different compliant milk if you don’t like coconut milk. A nut milk like cashew or almond milk would work, though you will likely use less as they will thin the potatoes more than coconut milk does.
Pin These Instant Pot Whole30 Mashed Potatoes for Later!
IF YOU’RE LOOKING FOR MORE WHOLE30 DINNER IDEAS, CHECK THESE OUT!
- Mexican Ground Beef Skillet
- Instant Pot Greek Chicken
- Paleo Ground Beef & Broccoli
- Whole30 Teriyaki Chicken
- Instant Pot Beef Stew
If you want a done-for-you menu plan of easy Whole30 meals, I recommend starting with my FREE download of 5 Whole30 recipes that take 30 minutes or less. You get both a meal AND a shopping list for tried and true recipe favorites that will make help you get dinner on the table quickly.
If you make these Whole30 Mashed Potatoes (or any other recipe) then don’t forget to rate the recipe and let me know how it went in the comments below!
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RECIPE FOR INSTANT POT WHOLE30 MASHED POTATOES
Instant Pot Whole30 Mashed Potatoes
Equipment
- A potato masher
- A hand mixer
Ingredients
- 3 lbs russet potatoes
- 1.33 c chicken broth
- 1.5 tsp k salt
- 1/2 tsp garlic powder
- 1/3 c ghee
- 3 thyme sprigs
- 1/2 c coconut milk
Instructions
- Peel the skin off the potatoes with a vegetable peeler. Cut the potatoes into roughly 1 inch pieces using a large sharp knife and cutting board. Place the cut pieces into the insert of the Instant Pot.
- Measure out the chicken broth in a measuring cup, then pour over the cut potatoes. Put the lid on the Instant Pot (making sure the rubber seal ring is in place), then turn the valve to Sealing. Plug in the Instant Pot, press the Manual button, then use the Plus and/or Minus buttons to set the timer to 8 minutes.
- While the potatoes are cooking, prep the other ingredients. Measure out the ghee with a measuring cup and put it in a small microwaveable bowl. If the ghee has been in the fridge, put it in the microwave to soften up (about 30 seconds). If using coconut milk in a can, make sure it is well blended, then pour into a measuring cup.
- When the timer goes off, turn the valve at the top to Venting to release the pressure. Be careful doing this so you don’t get shot with steam! Remove the lid and set aside. Take a masher (or a fork) and start mashing the potatoes up, just enough to break them up.
- Measure out the kosher salt and garlic powder and pour into the potatoes. Pour the ghee and coconut milk into the potatoes as well. Take the leaves off the time sprigs and put them in the potatoes too. Using a hand mixer, whip the potatoes until they are smooth and all the ingredients are fully integrated. Take a small taste and add more salt if desired. Serve warm.
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