• Russet Potatoes • Ghee • Sea Salt • Full-Fat Coconut Milk • Pepper • Apple Cider Vinegar • Garlic Powder • Onion Powder • Freeze Dried Chives
Peel or scrub the potatoes, cut them in half and place in the Instant Pot. Add water until they are just covered. Cook on high for 12 minutes.
Pierce the potatoes to make sure they are fork tender, Add the rest of the ingredients, and mash until desired texture and smoothness.
Stove Top Method Cut potatoes into chunks and bring to a boil, then reduce heat and simmer for 10-12 minutes. Add the rest of the ingredients, and mash.
Taste to adjust seasoning, and serve topped with more freeze dried chives, if desired.
ENJOY!