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I consider myself somewhat of a mashed potato connoisseur. Growing up, my favorite meal was Mrs. T’s pierogies. My second favorite meal was rotisserie chicken, mashed potatoes, and garlic green beans. My third favorite meal was meatloaf and mashed potatoes. Are you sensing a common theme here? In case you’re struggling, I’ll answer my own question. The common theme here is mashed potatoes. I grew up eating a TON of potatoes and I haven’t slowed down into adulthood.

Mashed potatoes are hands down the best dish on the table at Thanksgiving dinner. No contest. My mom makes hers with evaporated milk and plenty of butter. They are delicious and I eat way too many of them. This is why I run a road race on Thanksgiving.

I went a different direction with my Thanksgiving mashed potatoes. No evaporated milk. I added the butter in the beginning and also added a ton of fresh herbs. The result is an incredibly flavorful batch of mashed potatoes that is different from any mashed potatoes I’ve ever had.

Originally I had wanted to make a Whole30 compliant mashed potato recipe in time for Thanksgiving. But then I decided I just wanted to make a delicious mashed potatoes recipe in time for Thanksgiving. Not that you can’t have it both ways, but you know. It doesn’t get much more delicious than Kerrygold, so mashed potatoes with butter it is! I am positive that I will have a delicious Whole30 compliant mashed potato recipe on this blog in time for next Thanksgiving. Follow along and you’ll see!

I also chose to make my Thanksgiving mashed potatoes in the Instant Pot! If you’ve been following my blog for any amount of time, you probably know my love for my Instant Pot. The best kitchen appliance. It’s so funny that I was terrified to use it at first, and now I use it all the time. Instant Pot mashed potatoes are a great option for Thanksgiving because it frees up your stove for other things. And I’m a fan of that!

thehungryhungryhiker

Brown Butter and Herb Mashed Potatoes

An Instant Pot recipe for flavorful, buttery mashed potatoes perfect for Thanksgiving.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 stick butter, salted I use Kerrygold
  • 1 tbsp fresh sage chopped
  • 1 tbsp fresh rosemary chopped
  • 8 sprigs fresh thyme woody stems discarded
  • 3 lbs gold potatoes peeled and halved or quartered if large
  • ½ tsp sea salt
  • pinch fresh ground black pepper
  • ¾ cup chicken broth

Equipment

  • Instant Pot
  • electric hand mixer

Method
 

  1. Press the Saute button on your Instant Pot. Add the stick of butter to the pot. Saute for 5-7 minutes until bubbly and starting to color.
  2. Adjust the Saute setting on your Instant Pot to "less." Add the sage, rosemary, and thyme to the Instant Pot. Saute and stir occasionally for 7-10 minutes until fragrant. Press the Cancel button.
  3. Add the potatoes, sea salt, pepper, and chicken broth to the Instant Pot. Secure the lid on your Instant Pot and be sure the valve is set to "sealing." Press the Pressure Cook button and adjust the time to 7 minutes on high pressure.
  4. When the Instant Pot indicates it is done pressure cooking, allow it to naturally release for 10 minutes. Then, move the valve from "sealing" to "venting." When the pressure indicator button sinks, carefully remove the lid from the Instant Pot.
  5. Use an electric hand mixer to mash the potatoes in the pot. Taste. Add more butter, sea salt, or pepper to taste if desired. Serve hot and enjoy!