These Instant Pot Mashed Potatoes are DELICIOUS! You can play with the recipe using different fresh-squeezed citrus at the end or fresh herbs from your garden, or make plain and simple without any extras! This is a crowd-pleaser!
*Please note: We use Moala Non-Dairy (Almond) Milk but these are delicious even without!
If you want to skip the milk and use only HOT water when mashing, the results are still very similar! So open up those Instant Pots you’ve been staring at… and let’s go…!
When you make this and master the instant pot potato, go HERE for our EASY Everyday Gluten-Free Oatmeal In The Instant Pot! And if you are looking for an Instant Pot, HERE IS THE ONE WE LOVE!
LEMONY-HERB INSTANT POT MASHED POTATOES
7 lbs Potatoes or 14 average size Russet potatoes (or your choice)
1/2 C Water
3 C Almond Milk (or Dairy-Free Milk of Choice)
1 Lemon, Juice of
1 TBSP+1 tsp Salt
2 tsp Dill, dried (we use fresh from the garden and dehydrate! Mmmm!)
1 tsp Thyme
Lemon Pepper, cracked to taste
Add 1/2 C water to your Instant Pot.
Wash and peel potatoes.
Cut potatoes into 1″ chunks (this step isn’t necessary for the instant pot but helps to make mashing easier)!
Close valve on your IP and set to Manual for 20 minutes.
When the timer goes off, turn off the pressure cooker and do a quick release (open valve at the top).
Use a potato masher to begin mashing potatoes and add in the milk, lemon juice, and herbs/spices. Continue mashing quickly to get potatoes nice and creamy and adjust seasoning, if needed.
-This recipe really needs the FRESH lemon juice (without seeds!) to make the herbs come alive!
-Optional Add-Ins or Toppings we love:
Dairy-Free Sour Cream, Green Onions, Garlic Powder, Rosemary, etc… play with this easy recipe!