Ingredients

The following ingredients have 8 Servings
  • 3-5 pounds russet, Yukon gold, or red potatoes
  • 1/4 -1/3 cup vegan butter or ghee (or regular butter if you aren't dairy free)
  • 1-2 cups chicken broth (or veggie broth for vegan)
  • Garlic (optional)
  • Salt & pepper

Instruction

  •  Peel and cut 3-5lbs of russet, Yukon gold, or red potatoes into 1 inch chunks.  If you want to leave the peel on, don't use russet potatoes. 
  • Add 1 cup of broth and quartered potatoes to your instant pot and sprinkle with ½ tsp of salt.  Add 1-2 cloves of garlic, if desired. Lock lid and set on manual for 10 minutes. 
  • After cook time, do a natural release and remove lid.  
  • Do not drain potatoes - just mash right in the pot, adding ¼-⅓ cup of vegan butter or ghee.  If necessary, add in some additional broth. Taste and add additional salt if desired.