The secret to these amazing mashed potatoes is the rosemary and garlic simmered in the milk. Between the rich coconut milk, butter and the flavorful herbs, this is hard to stop eating! I used coconut milk, and we were surprised at how much the herbs and garlic mellowed the flavor of the sweet milk. Regardless of what milk you choose to add (whole milk, homemade almond, or coconut), this rosemary and garlic milk mixture is a lovely secret to great mashed potatoes. Of course, the butter doesn’t hurt either.
I do not recommend store bought almond milk in this recipe, but you can make what is essentially an almond milk “cream” that is very mild in flavor but ultra-creamy.
I can’t take credit for the idea as I learned about this little trick from a Bon Appétit video, and then adapted the recipe to the below. Thank you Bon Appétit!
To make this completely dairy-free, I have had good success using a mild extra virgin olive oil in the past. Because it will still have a stronger flavor, I wouldn’t add the same amount as the butter I used in the recipe, but rather add to taste and texture. Start with ¼-½ cup and then add to desired taste.
Needed Equipment and Ingredients:
- Aroy-D Coconut Milk(I love this brand because the taste isn’t too strong, and no “gums”)
- Instant Pot 6 Quart or Instant Pot 8 Quart
- Potato Masher
Instant Pot Creamy Rosemary Garlic Mashed Potatoes
- 5 pounds of potatoes ( I used russet potatoes)
- 2 cups of coconut milk, or homemade almond milk (Or use whole milk, half and half, or part whole milk and part cream).
- 1 whole head of garlic
- 1 large sprig of rosemary
- 1 teaspoon of pepper
- 2 teaspoon of salt (plus more)
- 2 sticks of butter, cut into 1 tablespoon pieces (see note above for replacing with olive oil)
1. In a large instant pot, place either the rack that comes with the standard Instant Pot or a steamer. Add 1 cup of purified water.
2. Peel the potatoes, rinse them, and then cut into quarters. Place in the Instant Pot. Put the lid on, and put the little knob to “sealing”. Hit “manual” and then set for 8 minutes on high pressure. Once they are done, push the knob on the top of the lid to “venting” (carefully as steam will come bursting out), and allow to de-pressurize. Once that’s done, take off the lid and check to make sure the potatoes are fully cooked by poking a fork into a large piece. If for any reason they aren’t fully cooked, put the lid back on, put knob to “sealing” and manually add 1-3 minutes to finish the cooking time.
3. While the potatoes are cooking, add the coconut milk to a small pot. Carefully cut the head of garlic in half by turning the garlic on it’s side with the roots on one side of the knife and the tip of the garlic on the other. Add to the pan, along with the sprig of rosemary, pepper, and the 2 teaspoons of salt. Bring to a low simmer, and simmer softly for 5 minutes. Remove from heat.
4. When potatoes are done, remove the steamer pan or the rack, and add the potatoes right back into the pot. Add the two cubes of butter. Reheat the coconut milk, if it has cooled all the way, and then pour slowly into the potatoes through a metal fine sieve to remove any floating rosemary or garlic (OR, you can remove the rosemary and garlic with a spoon). Add about half of the milk mixture, and start mashing with a potato masher. Continue to add the milk mixture until the desired texture is reached. Adjust salt and pepper to taste, and serve!
Printable version:
- 5 pounds of potatoes ( I used russet potatoes)
- 2 cups of coconut milk, or homemade almond milk (Or use whole milk, half and half, or part whole milk and part cream). http://www.thenourishinggourmet.com/2011/09/rich-and-creamy-homemade-almond-milk.html
- 1 whole head of garlic
- 1 large sprig of rosemary
- 1 teaspoon of pepper
- 2 teaspoon of salt (plus more)
- 2 cubes of butter, cut into 1 tablespoon pieces* (see note above for replacing with olive oil)
- In a large instant pot, place either the rack that comes with the standard Instant Pot or a steamer. Add 1 cup of purified water.
- Peel the potatoes, rinse them, and then cut into quarters. Place in the Instant Pot. Put the lid on, and put the little knob to “sealing”. Hit “manual” and then set for 8 minutes on high pressure. Once they are done, push the knob on the top of the lid to “venting” (carefully as steam will come bursting out), and allow to de-pressurize. Once that’s done, take off the lid and check to make sure the potatoes are fully cooked by poking a fork into a large piece. If for any reason they aren’t fully cooked, put the lid back on, put knob to “sealing” and manually add 1-3 minutes to finish the cooking time.
- While the potatoes are cooking, add the coconut milk to a small pot. Carefully cut the head of garlic in half by turning the garlic on it’s side with the roots on one side of the knife and the tip of the garlic on the other. Add to the pan, along with the sprig of rosemary, pepper, and the 2 teaspoons of salt. Bring to a low simmer, and simmer softly for 5 minutes. Remove from heat.
- When potatoes are done, remove the steamer pan or the rack, and add the potatoes right back into the pot. Add the two cubes of butter. Reheat the coconut milk, if it has cooled all the way, and then pour slowly into the potatoes through a metal fine sieve to remove any floating rosemary or garlic (OR, you can remove the rosemary and garlic with a spoon). Add about half of the milk mixture, and start mashing with a potato masher. Continue to add the milk mixture until the desired texture is reached. Adjust salt and pepper to taste, and serve!
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