Instant Pot Garlic Mashed Potatoes (Paleo, Whole30, Low FODMAP Option)

Yes, it's true. I'm launching my new blog with a side dish. But it's not just any side dish. It's THE side dish. After you eat these Paleo, Whole30 Instant Pot Garlic Mashed Potatoes with a low FODMAP option, you will never want your holiday dinner table to be without them. Ever. Again. This recipe is inspired by a non-Paleo, non-low FODMAP recipe I used to make from the WeightWatchers 50th Anniversary Cookbook, but it doesn't taste like food you would expect to eat on a low-fat diet. It doesn't taste low-fat; in fact, it tastes sinful, just like holiday food should taste.

Jump to:

• Instant Pot Mashed Potatoes vs. Traditional Methods
• Paleo, Whole30 & Low FODMAP Option
• Why garlic mashed potatoes?
• Which spuds to use?
• Necessary Equipment
• Preparation Method
• Low FODMAP Option
• Related Recipes
• Instant Pot Garlic Mashed Potatoes (Paleo, Whole30, Low FODMAP Option)

Instant Pot Mashed Potatoes vs. Traditional Methods

The original roasted garlic mashed potatoes recipe calls for roasting the garlic in the oven for an hour and then boiling the potatoes in a pot, which is easy enough, but I felt I could make the process easier and faster by developing a recipe for the Instant Pot. The Instant Pot version takes less than 30 minutes - about a third of the time of the original recipe.

Paleo, Whole30 & Low FODMAP Option

Converting the original recipe to a Paleo / Whole30 recipe helps me digest it a lot easier, and creating a low FODMAP option makes it easier still. While not quite the same as the version with the actual garlic, the low FODMAP "garlic" mashed potatoes, using garlic-infused olive oil instead of real garlic, are still pretty delicious.

Why garlic mashed potatoes?

You may be shocked to find out that this recipe calls for a full head of garlic, so as long as you aren't staffing a kissing booth or planning any major make-out sessions for after dinner, you should be golden. You do cut off the top third of the garlic, so technically you're not using the entire thing, but it's still quite a bit of garlic. The garlic is instrumental in making these mashed potatoes so wonderfully-flavourful - I would not recommend skimping on it. So flavourful, in fact, that I have never felt the need to make gravy to go with these mashed potatoes; however, I feel that gravy might make them taste even more amazing, if that's even possible.

This Instant Pot garlic mashed potatoes recipe also works well as a starch component for dishes that are traditionally eaten with rice. I've even served it under butter chicken with success.

Which spuds to use?

I've used a few different types of white potatoes while making this dish - russet, red, Yukon Gold - but I am partial to the flavour of red potatoes. I prefer to leave the skins on the potatoes due to the flavour and nutrients they offer, and it's easier! Feel free to peel them though if that is your preference.

Necessary Equipment

The equipment you will need to make this dish include:

• 6-quart Instant Pot, 8-quart Instant Pot, or a comparable electric pressure cooker
• The trivet that comes with the Instant Pot or a vegetable steamer basket
• Tin foil - about ½ foot
• Large bowl
• Potato masher

Preparation Method

The prep for this recipe takes about 5 minutes before the cooking cycle starts and another 5 minutes after the cooking cycle completes. Make sure you are using a sharp knife to chop the top off the garlic. I have about a 50% success rate in the garlic holding together; therefore, I place the garlic with the cut side up in a tin foil "bowl" regardless of what happens. When I use red potatoes for this recipe, I typically just quarter them so that each piece is about 1.5 inches wide/deep. If you're using other types of white potatoes, you will probably want to make them about that size.

After pouring 1 cup of water in the Instant Pot, place the trivet in the pot. Then, put the potato pieces on top of the trivet in a nest or bowl-like shape to hold the garlic. Put the garlic in the potato "nest" and drizzle 1 teaspoon of olive oil on top. The olive oil adds to the garlic's flavour and makes it easier to squeeze the cloves out of their skin after they're cooked.

Place the lid on the Instant Pot and set the valve to "Sealing." After pressing the "Pressure Cook" or "Manual" button, set the timer for 10 minutes. Once the cooking cycle has completed, quick release the pressure and remove the lid from the Instant Pot.

Using tongs, put the garlic "bowl" on a plate to cool. It should only take a few minutes to be cool enough to handle. I typically place the potatoes in a large bowl by using hot pads and the trivet to move them, but I highly recommend using a large spoon and scooping them into the bowl as there is risk of the potatoes falling into the hot water and splashing on you, which is not fun. Pour the water out of the pot and dry it out well with paper towels, which is also important for safety as any water left in the Instant Pot can cause the ghee (or cooking fat of any kind) to violently splatter. It doesn't have to be completely cleaned, just dry.

Once the inner pot is dry, place it back in the Instant Pot. When the garlic is cool enough to handle, hit "Sauté" on the Instant Pot and put in the almond milk, ghee, salt and pepper. Once the ghee has melted, squeeze the garlic out of its skin into the pot. Gently whisk the mixture until the garlic has broken apart somewhat and the mixture is thoroughly combined. Turn off the Instant Pot and pour the mixture into the potato bowl. Use a potato masher to mash until the potatoes reach your desired consistency.

Taste the mashed potatoes and adjust the salt and pepper to your liking. Add more ghee or almond milk if you think they require it. Optionally, garnish with fresh chopped chives, ghee and/or freshly ground black pepper and enjoy with your favourite holiday dishes and desserts.

Low FODMAP Option

I originally wrote this recipe when I thought I could still withstand garlic and onion. I eventually discovered I do much better without eating both, so I developed a low FODMAP option for this mashed potatoes recipe so I could still make my Instant Pot "garlic" mashed potatoes and easily digest them, too. To make the low FODMAP version, you will leave out the head of garlic and instead use garlic-infused olive oil. As the flavor of these potatoes is somewhat different than the original version, I increased the salt and pepper levels a bit as I thought they were lacking, but adjust them to your own personal taste.

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