Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are ultra rich, super creamy, and secretly gluten-free, dairy-free, vegan, and Whole30-approved!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 209 kcal
Ingredients
- 2 ½ pounds red potatoes* large, quartered
- 1 cup broth vegetable or chicken
- 1 ½ - 2 tsp. salt to taste
- 2 cloves garlic crushed
- 4 Tbsp. butter or vegan buttery sticks
- 1 tsp. rosemary fresh, finely chopped
- 1 tsp. thyme fresh, finely chopped
- Parsley optional
- See this recipe in Meal Plan #5
Instructions
-
Pour broth into the bottom of a 6-quart Instant Pot. Place quartered red potatoes into the Instant Pot.
-
Cover Instant Pot with lid and make sure pressure release valve is set to sealed. Cook on high pressure for 12 minutes. Immediately release the pressure release valve when the timer goes off.
-
While potatoes are cooking add butter, or buttery sticks, and crushed garlic to a small saucepan. Saute over medium-low heat for 1-2 minutes, or until garlic is slightly browned.
-
Using a potato masher, or a large fork, mash potatoes until your desired consistency is reached.
-
Add garlic-butter, rosemary, thyme, and salt, to taste. Mix until well combined.
-
Serve mashed potatoes with parsley or additional rosemary and thyme. Enjoy!
Recipe Notes
- Feel free to use Yukon or russet potatoes if that is what you have on hand.
- Vegetable or chicken broth helps give the mashed potatoes extra flavor. Feel free to use water if that is what you have, but make sure to add additional salt and seasonings.
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 209
Calories from Fat 72
% Daily Value*
Total Fat 8g
12%
Saturated Fat 5g
25%
Cholesterol 21mg
7%
Sodium 261mg
11%
Potassium 867mg
25%
Total Carbohydrates 31g
10%
Dietary Fiber 3g
12%
Sugars 2g
Protein 3g
6%
Vitamin A
8.2%
Vitamin C
22.3%
Calcium
3.7%
Iron
9.8%
* Percent Daily Values are based on a 2000 calorie diet.