These easy Instant Pot Mashed Potatoes are creamy, dairy free, Paleo and Whole 30 friendly, and can be easily modified for the Autoimmune Protocol (AIP). This recipe is a tasty addition to your Thanksgiving or Christmas dinner menu, yet simple and quick enough to make any week night of the year.
- 3 pounds of potatoes (my favorite is yukon gold, but this recipe also works with red potatoes or russet. Use jewel yam or white sweet potato if you are following AIP)
- 3 tablespoons coconut oil (optional, but encouraged)
- 1 can coconut cream (we use this brand which is only 5.4 ounces – see notes below for alternate options)
- 1-2 teaspoons sea salt to taste
- If you prefer to keep the skin on your potatoes, be sure to scrub them really well. If you prefer skinless mashed potatoes, scrub and peel your potatoes.
- Chop into roughly 1″ chunks and add to your Instant Pot along with your coconut oil.
- Add water to your Instant Pot. Your potatoes should be almost covered, but not fully. This isn’t necessary to be precise here, it’s okay to have a little more or a little less.
- Set your Instant Pot to manual, and set it to run for 10 minutes.
- When your timer is up, hit “cancel” and then do the quick release valve.
- Open the Instant Pot, and drain the excess water. Do not rinse.
- Add your coconut cream and sea salt (plus any additional seasonings you’d like).
- Use a potato masher or a fork to mash, and you’re done!
- If you don’t have a 5.4 ounce can of coconut cream, you can measure out 1/2 cup with 2-3 tablespoons of coconut cream.
- If you’d like to use butter instead of coconut cream, use about 1/3 cup of butter with 1/4 cup milk of choice.
- If you’d like to use ghee instead of coconut cream, use about 1/2 cup of ghee with 2-3 Tbsp milk of choice.
- Did you know you can reduce the net carbs in mashed potatoes by nearly half with two simple tricks? Yep, it’s a way to take a favorite side dish from Carb Town to Superfood-ville.
All you have to do is boil your potatoes with some coconut oil, and make those mashed potatoes ahead of time so you can cool them (and reheat) before eating.
When you cook potatoes (and white rice for that matter) with coconut oil, the oil convert the starch from glucose to resistant starch. Once the potatoes cool, the glucose decreases by another 10-15%. Not only does this lower the net carb and calories of the dish, but it also turns the food into a pre-biotic, which feeds the good bacteria in your gut. Win win!