Creamy Instant Pot Rosemary Garlic Mashed Potatoes (Dairy-free options)
 
 
Ingredients
  • 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)
Instructions
  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!
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/2017/11/creamy-instant-pot-rosemary-garlic-mashed-potatoes-dairy-free-options.html