Ingredients

• 5 large russet potatoes, peeled and cubed
• 3/4 C. water
• 2 cloves garlic, minced
• 1/4 C. coconut milk, preferably full fat
• 3 Tbsp butter
• 2 sprigs rosemary, chopped

Instructions

1. Place the potatoes directly in the instant pot (no steamer basket needed) along with the water, garlic and rosemary.
2. Place the lid on the instant Pot and close the valve. Set the timer on high (manual) for 8 minutes.
3. At the completion of the 8 minutes, it will beep – release the pressure, and mash the potatoes.
4. Add the coconut milk, and butter – mix well, then add in the salt & pepper to taste.