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Here I am with another recipe for the best food in the whole entire world – POTATOES. Mashed potatoes, to be exact. And even more exciting, this recipe gives you a way to enjoy the delicacy that is mashed potatoes without heating up your kitchen and therefore your whole entire house, just in case you crave mashed potatoes year round even on the hottest of days, just like me! I just love the modern marvel that is the Instant Pot. Don’t you?

This recipe was inspired by The Melting Pot. If you don’t know what The Melting Pot is, click on that link, pray that you have a location near you, and get ready to LIVE. The Melting Pot is a chain fondue restaurant that I like to dine at 3-4 times a year with my BFF Jess. We always get the four course “experience” which entails cheese fondue, salads, meat (I always get the steak lover’s), and chocolate fondue. An assortment of vegetables accompany the meat course, and the vegetables come out raw just like the meat. We always throw the vegetables in the pot right away, and then we get to cooking our meat. Once the potatoes are done, we fish them out of the pot and smash them up and stir in their “Green Goddess” dressing which is lusciously thick, creamy, and stuffed with fresh herbs. I look forward to our trips to the Melting Pot so much, I’ve been trying to find little ways to incorporate things like this into my meal plans so that I can bring a little bit of that joy home with me!

These potatoes come very very close to my Melting Pot smashed potato creation, so I’m super excited to bring them to the blog and share them with you today. Give them a go and let me know what you think!

thehungryhungryhiker

Green Goddess Smashed Potatoes

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 8 people
Course: Side Dish
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3 cloves garlic minced
  • ¼ cup + 2 tbsp ghee divided, or butter if not Whole30
  • 3 lb red potatoes scrubbed clean and diced, ~1"
  • 1 + ½ cups chicken broth or stock
  • pinch sea salt
  • pinch fresh ground black pepper
  • 4 ounces Chive cream cheese I use Kite Hill for Whole30/paleo
  • ½ lemon, juice from
  • ¼ cup fresh parsley finely chopped
  • 3 tbsp fresh chives chopped, plus more for serving

Equipment

  • Instant Pot

Method
 

  1. Press the "Sauté" button on your Instant Pot and add 2 tbsp of ghee. Once hot, add the minced garlic and sauté about two minutes until starting to brown and very fragrant. Press the "Cancel" button.
  2. Add the potatoes, chicken broth, sea salt, and black pepper to the Instant Pot. Stir to get the garlic bits off the bottom of the pot a bit. Secure the lid on the pot and be sure the valve is set to "Sealing." Press the "Pressure Cook" button and set the time to 7 minutes on High Pressure.
  3. While the potatoes pressure cook, add the cream cheese, lemon juice, parsley, chives, and ¼ cup ghee to a medium bowl and stir to combine.
  4. Once the Pressure Cook time is up, allow the pot to naturally release for 10 minutes, and then do a quick release. Once the pressure indicator button sinks, carefully remove the lid from the Instant Pot. Use a potato masher to mash up the potatoes in the pot. Stir in the cream cheese mixture. Taste the potatoes and add more salt, pepper, cream cheese, or ghee as needed. Serve hot and enjoy!