Best Ever Chunky Mashed Potatoes: Whole30 6 Minute Instant Pot & Stovetop
Try this Best Ever Chunky Mashed Potatoes Whole30 6 Minute Instant Pot Stovetop recipe, or contribute your own.
Try this Best Ever Chunky Mashed Potatoes Whole30 6 Minute Instant Pot Stovetop recipe, or contribute your own.
- Carbohydrate 36.1285588388542 g
- Cholesterol 22.3480621689846 mg
- Fat 8.75155605352721 g
- Fiber 3.88077537066622 g
- Protein 4.38523010747517 g
- Saturated Fat 5.4174639133285 g
- Serving Size 1 1 Serving (316g)
- Sodium 76.681696937496 mg
- Sugar 32.2477834681879 g
- Trans Fat 0.694656319328698 g
- Calories 234 calories
Step-by-step
- Add potatoes to the bottom of the Instant Pot
- Mix warm water and bone broth together - it doesn't need to be completely dissolved
- Pour broth mixture into the Instant Pot
- Add ghee, salt and pepper
- Close the lid and flip the toggle to sealing
- Choose manual high pressure and set to 6 minutes
- Once 6 minutes is up, do a quick release
- Open the lid and either put potatoes in a serving dish or right in the IP, begin mashing potatoes
- Add in 1 tablespoon of almond milk and combine. If it needs another tablespoon to be creamy to your liking, add in the second one now
- Taste and add more salt and pepper to preference
- Top with rosemary, chives and/or ghee
- Mix warm water and bone broth together - it doesn't need to be completely dissolved
- Pour broth mixture into a stock pot
- Add ghee, salt and pepper
- Bring to a boil
- Add potatoes to the pot and bring back to a boil
- If the liquid doesn't cover potatoes, add an additional 1 cup of broth or water
- Reduce to a rapid simmer and cover
- Check and stir after 1-10 minutes. Add additional liquid if required
- Cook for 15 minutes, or until potatoes are fork tender
- Drain excess liquid, saving 1/2 cup
- In the stock pot or in a serving dish, add the stock liquid back in with the potatoes
- Add in 1 tablespoon of almond milk and combine. If it needs another tablespoon to be creamy to your liking, add in the second one now
- Taste and add more salt and pepper to preference
- Top with rosemary, chives and/or ghee
- Serve and enjoy!
Unlike smooth, extruded purees whipped with heavy cream and butter, chunky-style mashed potatoes retain distinct pieces of the tuber for a toothsome texture. Red potatoes possess a medium starch content, sitting between waxy varieties like fingerlings and floury russets, which allows them to hold their quartered shape without dissolving into paste. Incorporating chicken bone broth powder along with water provides savory depth during cooking, while ghee supplies rich lipids without dairy solids.
- Cut red potatoes into uniform quarters to ensure they reach fork tenderness within the six-minute pressure window or fifteen-minute simmer window.
- Perform a quick pressure release immediately after the six-minute cycle finishes to prevent the starch cells from over-softening.
- Reserve half a cup of cooking liquid if preparing on the stovetop so moisture levels can be adjusted incrementally during mashing.
- Add the unflavored almond milk one tablespoon at a time to control viscosity precisely rather than thinning the mixture too quickly.
- Store leftover portions in an airtight container in the refrigerator for up to four days and reheat gently over low heat with a splash of water.
Pair these textured potatoes with roasted proteins like seared pork chops or roasted chicken thighs, whose pan drippings complement the savory broth base. The robust chunks stand up well beside heavier gravies and rich reductions.
