Instant Pot Garlic Mashed Potatoes - Gluten-Free

🧂 Ingredients

• 1 tablespoon olive oil

  extra virgin
• 4-6 cloves garlic

  minced (I used 4 cloves)
• 2 pounds yukon gold potatoes

  can sub russet, peeled and chopped into 1-inch cubes
• 1 ½ cup broth

  divided
• 1 teaspoon sea salt

  or more to taste
• 1 ½ teaspoons fresh thyme

  minced, optional
• 1 ½ teaspoons fresh rosemary

  minced, optional
• 1 ½ teaspoons fresh chives

  minced, optional
• ¼ teaspoon black pepper

  optional, to taste
• 1 cup coconut milk

  optional (or dairy milk)

Instructions

• 1 Add the olive oil [https://amzn.to/3mAyLk3] to the instant pot. Heat the oil for
  about 30 seconds on the saute setting, then stir in the garlic. Saute the garlic
  until it is fragrant and some pieces are just turning brown.
• 2 Stir the chopped potatoes into the garlic-oil mixture in the instant pot. Add 1
  cup of the broth.
• 3 Close the lid and move the valve to the "sealing" position. Set for 9 minutes on
  "manual" (or "pressure cook") - adjust to 11 minutes at high altitude or if you
  want your mashed potatoes to be very creamy. Note it will take about 10 minutes
  for the pot to come to pressure.
• 4 While the potatoes are cooking, mince the rosemary, thyme, and chives.
• 5 Once the time is up and the instant pot beeps, do a quick release by carefully
  moving the valve from the "sealing" to the "venting" position to release the
  remainder of the steam.
• 6 Open the pot to pour in the remainder of the broth, and add the salt, pepper,
  fresh rosemary, chives, and thyme.
• 7 Using a potato masher, mash the potatoes to your desired consistency (see note).
  Add more broth and salt if needed.
• 8 To increase the creaminess and whiteness of the mashed potatoes, stir in coconut
  milk [https://amzn.to/3GtbtkM] or dairy milk - I usually add at least a half
  cup. If you will be reheating the potatoes later, you are likely to add more
  liquid then. Serve!

Nutrition Info