INSTANT POT

Smooth, creamy, & totally delicious, these Instant Pot mashed potatoes happen to be gluten free but don't taste like it!

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Peel the skin off the potatoes, then cut them into roughly 1 inch cubes.

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Place the cubed potato in the Instant Pot and add the chicken broth.

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Put the lid on, set the top valve to Sealing, then press the Manual button and cook for 8 minutes on High.

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While the potatoes are cooking, melt the ghee and make sure the coconut milk is well blended.

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When time's up, turn the top valve to Venting to release pressure, then remove the lid & mash the potatoes.

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Add in the salt, ghee, thyme leaves, garlic powder, & coconut milk. Whip the potatoes until smooth.

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Scoop the potatoes into a serving bowl. Drizzle with additional ghee & sprinkle a pinch of thyme, then serve!

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INSTANT POT

MASHED POTATOES

Smooth, creamy, & totally delicious, these Instant Pot mashed potatoes happen to be gluten free but don't taste like it!

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Ingredients: 3 lbs Russet potatoes 1.33 c chicken broth 1.5 tsp k salt 1/2 tsp garlic powder 1/3 c ghee (or olive oil) 3 thyme sprigs 1/2 c coconut milk

Peel the skin off the potatoes, then cut them into roughly 1 inch cubes.

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Place the cubed potato in the Instant Pot and add the chicken broth.

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Put the lid on, set the top valve to Sealing, then press the Manual button and cook for 8 minutes on High.

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While the potatoes are cooking, melt the ghee and make sure the coconut milk is well blended.

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When time's up, turn the top valve to Venting to release pressure, then remove the lid & mash the potatoes.

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Add in the salt, ghee, thyme leaves, garlic powder, & coconut milk. Whip the potatoes until smooth.

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Scoop the potatoes into a serving bowl. Drizzle with additional ghee & sprinkle a pinch of thyme, then serve!

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WHICH POTATOES WORK BEST FOR MASHED?

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