Ingredients

The following ingredients have 6 Servings
  • 2 pounds Russet potatoes (unpeeled) (, quartered )
  • 1 cup water or vegetable broth
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon fresh cracked black pepper (or to taste)
  • 1/2 teaspoon dried oregano
  • 3 cloves roasted garlic (finely minced)
  • 2 tablespoons ghee (OR sub with vegan butter for dairy-free)
  • 3 tablespoons Kite Hill sour cream (vegan) or compliant sour cream,
  • 1 - 2 tablespoons unsweeteened almond milk (, plus more as needed (may sub with any unsweetened milk))

Instruction

  • Cut your potatoes into quarters and place them in the Instant Pot along with the water or broth. Add salt, pepper, oregano and roasted garlic.
  • Seal the lid and turn the valve to "sealing".
  • Press the MANUAL or PRESSURE COOK (High) for 8 minutes (it will take approx. 10 minutes or so to get up to pressure).
  • Once the potatoes are cooked and you hear the beeping sound, do a quick release after 2 minutes by pushing the valve to VENTING using a long wooden spoon. Carefully open the lid and test to make sure potatoes are done by poking one with a knife. If they're not done, put the lid back on and cook them on high pressure for another 2 minutes.
  • Carefully take the inner cooking pot out of the Instant Pot and drain the liquid reserving 2 tablespoons.
  • Add the butter and mash with a potato masher until fluffy. Add sour cream and milk and continue mashing until smooth.
  • Adjust seasonings to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.SERVE garnished with chopped chives or parsley.