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The BEST 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!

Instant Pot Mashed Potatoes

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.

Instant Pot Mashed Potatoes Instant Pot Mashed Potatoes

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 Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Pressurizing time: 10 minutes
Total Time: 17 minutes
Servings: 8 servings
Calories: 156 kcal
Author: Jean Choi

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!

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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

  1. If you like your potatoes peeled, peel them now. If not, scrub the potatoes.

Instant Pot Method

  1. Cut the potatoes in half and place them in the Instant Pot

  2. Pour water over the potatoes until they are just covered.

  3. Close the lid and make the sure the pressure valve is set to Sealing

  4. Cook on high on Manual for 12 minutes.

  5. Once the Instant Pot beeps to a finish, quick release pressure. 

  6. Pierce the potatoes to make sure they are fork tender, then drain.

  7. Add the rest of the ingredients, and use a potato masher to mash the potatoes until desired texture and smoothness.

  8. Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.

  9. 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

  1. Cut the potatoes into 2 inch chunks and place them in a pot. 

  2. Cover the potatoes with water.

  3. Turn the heat to high until the water is boiling.

  4. Cover, and reduce the heat to medium, then let it simmer for 10-12 minutes until the potatoes are fork tender. 

  5. Drain, then add the rest of the ingredients and use a potato masher to mash the potatoes until desired texture and smoothness.

  6. Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.

Nutrition Facts
Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option
Amount Per Serving (1 serving)
Calories 156 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 14mg 5%
Sodium 298mg 12%
Potassium 506mg 14%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 8.4%
Vitamin C 12.8%
Calcium 2.1%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Korean-Style Scallion & Potato Pancakes

potato pancakesKorean food is what I grew up on and it’s still one of my cuisines that tastes like home to me. When I found out that I have a gluten sensitivity years ago, I had to give up on one of my favorite Korean foods: savory pancakes. I can’t even describe to you the amount of bliss I felt when I ate those crispy pancakes with various fillings (kimchi and seafood were my favorites), along with Korean rice wine to wash it all down. It’s a divine combo that I still dream about.

One type of Korean pancake that I DO still eat are potato pancakes. They are delicious and doesn’t require any type of flour to hold them together. The starch in the potatoes does the job on its own, making it an excellent gluten-free choice for me when I’m dining out at a Korean restaurant.

potato pancakes

potato pancakes

potato pancakesI love how crispy and salty these are and they are perfect when I have a carb craving that needs to be satisfied in a healthy way. Plus, it reminds me of my mom’s cooking. She made some mean savory pancakes when we were growing up.

You can served them laid out flat or stacked up like breakfast pancakes. Just remember to eat them with chopsticks (for the authentic experience) and don’t forget the dipping sauce!

potato pancakes

potato pancakes

potato pancakes

Korean-Style Potato & Scallion Pancakes

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 10 -12 pancakes
Author: Jean Choi
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Ingredients

Pancakes

  • 1 lb potatoes
  • 1 bunch scallions (about 6 stalks), chopped
  • 1/2 tsp sea salt
  • Coconut oil, for frying

Dipping sauce

  • 2 tbsp tamari sauce or coconut aminos
  • 2 tsp white vinegar
  • 1/2 tsp maple syrup
  • A sprinkle of Korean red chili powder (optional)

Instructions

  1. Chop up the potatoes into 1 inch chunks.
  2. Place the chopped potatoes with salt in a food processor or a blender, and blend until creamy.
  3. Pour the blended mixture over a fine mesh strainer placed over a bowl and let sit for 5 minutes.
  4. The liquid from the mixture should drip down into the bowl. You can press down lightly with a spoon to speed up the process.
  5. Transfer the potato mixture into a large bowl.
  6. Take the strained liquid and slowly pour it out. The starch residue from the potato should be resting at the bottom of the bowl. Discard the liquid, but keep the starch and stir it back in with the potato mixture.
  7. Stir in chopped scallions and mix well.
  8. Heat a tablespoon of coconut oil in a frying pan over medium high heat.
  9. Pour in a little bit of the potato and scallion batter, and spread out into 3-4 inch discs. Add as many discs as you can fit on the pan. Let them cook for 1 minute until the bottom turns gold brown and crispy, pressing down lightly with a spatula.
  10. Turn the discs over and cook for additional 30-40 seconds. Remove from pan.
  11. Add more coconut oil, and cook the the rest of batter the same way.
  12. Make the dipping sauce by combining all ingredients into a small bowl.
  13. Serve pancakes with the dipping sauce.

Paleo Vegan Korean-Style Potato & Scallion Pancakes