Whole30 Mashed Potatoes
The ultimate comfort food, Whole30 Mashed Potatoes are creamy, rich, and packed with flavor. Perfect for a cozy dinner or a holiday feast, these mashed potatoes will satisfy your cravings while keeping your meal Whole30 compliant. Make them tonight for a side dish everyone will love!
Equipment
- Instant Pot
- Potato Masher
Ingredients
- 2 lbs Potatoes Peeled and chopped.
- 4 tbsp Vegan butter or ghee
- ½ cup Almond milk
- 1 clove Garlic Minced.
- 1 tbsp Fresh herbs Thyme, sage, or rosemary.
- to taste Salt and pepper
Instructions
- Start by peeling and chopping the potatoes so they're generally the same size. This ensures even cooking. Place them on a trivet in the Instant Pot, add 1 cup of water, and cover with the lid. Remember to set the vent to the sealing position to allow pressure to build.
- Press the MANUAL or PRESSURE COOK button and set the timer for 8 minutes on high. This will cook the potatoes quickly while retaining their flavor.
- As the potatoes cook, melt the vegan butter in a small saucepan over medium heat. Add the minced garlic and fresh herbs, cooking for 1 to 2 minutes until fragrant. This will infuse the butter with amazing flavors.
- Once the cooking time is up, carefully perform a quick release of the steam and open the lid. The potatoes should be tender but not falling apart.
- While the potatoes are still warm, mash them immediately using a potato masher, ricer, or the back of a wooden spoon. This ensures they get that creamy consistency.
- Add the melted vegan butter, almond milk, and a pinch of salt and pepper to the mashed potatoes. Mix everything together until smooth, adjusting the seasonings to your preference.
- Finally, taste your mash and adjust the herbs or seasonings as needed. If you prefer, you can skip adding the herbs directly into the mash, just infusing the butter with them.
- If you choose to cook the potatoes on the stovetop, bring a pot of salted water to a boil, add the potatoes, and cook until fork-tender.
- After draining, return the potatoes to the pot, mash them while still hot, and incorporate the vegan butter, almond milk, and seasonings as before.
Notes
- Tip 1: Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop.
- Tip 2: You can freeze mashed potatoes, but their texture may change. Thaw and reheat gently.
- Tip 3: These mashed potatoes pair wonderfully with roasted vegetables, grilled meats, or as a base for a savory stew.
- Tip 4: Feel free to experiment with different herbs like dill or chives for a fresh twist.
- Tip 5: If your mashed potatoes are too thick, add more almond milk to reach your desired consistency.