These paleo and Whole30 Instant Pot mashed potatoes (with stovetop option) are always a crowd favorite at every gathering, and you’ll be sad that there are no leftovers!
I know what you are thinking… “Really? The BEST?” It might sound a liiittle bit overconfident, but it’s not just me who claimed that these were the best Instant Pot mashed potatoes. I’ve actually heard it from several people who have tried this recipe before. It’s incredibly flattering, but I gotta say, these mashed potatoes are pretty darn fantastic.
The BEST Instant Pot Mashed Potatoes Recipe
Not only are these super tasty, they are incredibly easy because they are made in the Instant Pot. Instead of having to keep an eye out for when the water is boiling and simmering, you just throw everything in the Instant Pot and ignore it until it’s finished.
Another great thing about making mashed potatoes in the Instant Pot is that if you end up making them early before the rest of the dishes are done, you can keep them on the Warm setting until everything else is finished. This trick is especially useful for Thanksgiving or the holidays when you are stressed out and making 8 things at once, because, or course, nothing is ready for the table at the same time.
How to Make the BEST Instant Pot Mashed Potatoes
Okay… so wanna know the trick to making the BEST Instant Pot mashed potatoes? These tips are quite simple and easy but makes such a huge difference in the flavor and texture:
- Always use russet potatoes. I’ve tried making mashed potatoes with all different kinds of potatoes in the potatoes and the ones that yield the best texture every time is russet. Other softer potatoes can get gummy or “sticky” if you accidentally over-mash them, but the chances of that are very low with russet potatoes.
- You’ll notice that I added apple cider vinegar to the potatoes, and that makes such a huge difference to the taste in the best way. It gives the potatoes a slight tang and zest that makes them so addicting. Try it if you don’t believe me! You’ll never make mashed potatoes any other way.
- Also, using ghee instead of the traditional butter (or any other fat) makes it even more amazing because of that deep caramel flavor that is way stronger in ghee. The combination of the apple cider vinegar and ghee is what makes this recipe so special!
Don’t Have an Instant Pot?
I know not everyone has an Instant Pot (although you should because it’s the best investment and such a time saver), so I included stove top directions as well. This doesn’t change the taste at all so you’ll still have delicious mashed potatoes to serve with your main dish however you decide to make it!
Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option
These paleo and Whole30 Instant Pot mashed potatoes (with stovetop option) are always a crowd favorite at every gathering, and you'll be sad that there are no leftovers!
Ingredients
- 2 lbs russet potatoes
- Water
- 1/4 cup full-fat coconut milk
- 1/4 cup ghee
- 2 tbsp apple cider vinegar
- 1 tsp sea salt
- 1 tsp freeze dried chives plus more for garnish
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
Instructions
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If you like your potatoes peeled, peel them now. If not, scrub the potatoes.
Instant Pot Method
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Cut the potatoes in half and place them in the Instant Pot.
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Pour water over the potatoes until they are just covered.
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Close the lid and make the sure the pressure valve is set to Sealing
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Cook on high on Manual for 12 minutes.
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Once the Instant Pot beeps to a finish, quick release pressure.
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Pierce the potatoes to make sure they are fork tender, then drain.
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Add the rest of the ingredients, and use a potato masher to mash the potatoes until desired texture and smoothness.
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Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.
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If you are not eating right away or waiting for other dishes to cook, you can keep the mashed potatoes in the Instant Pot and set it to Warm until ready to serve.
Stove Top Method
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Cut the potatoes into 2 inch chunks and place them in a pot.
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Cover the potatoes with water.
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Turn the heat to high until the water is boiling.
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Cover, and reduce the heat to medium, then let it simmer for 10-12 minutes until the potatoes are fork tender.
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Drain, then add the rest of the ingredients and use a potato masher to mash the potatoes until desired texture and smoothness.
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Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.
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