Dairy-Free Instant Pot Mashed Potatoes

Ingredients:

• 4 medium Yukon gold potatoes (4-6 servings)
• ¼ cup unsweetened, unflavored nut milk (plus more depending on desired consistency)
• 1-2 tablespoons Ghee
• 1-2 tablespoons Forager Dairy-Free Sour Cream
• Pink/sea salt, cracked pepper, to taste
• *optional: chopped scallions for garnish

Instructions:

Leaving skins on, cut potatoes into quarters.

Pour 1 and ½ cup water into Instant Pot. Place steamer rack inside Pot and add potatoes on top.

Set Instant Pot to “Pressure Cook” mode on high for 8 to 10 minutes. The pressure will naturally release.

While potatoes cook, heat a saucepan over medium heat.

Melt ghee in saucepan then add nut milk, stirring to combine. Remove from heat.

Carefully remove potatoes from Instant Pot and transfer to a large bowl to cool.

Using a mixer or potato masher, mash potatoes until desired consistency.

Carefully pour nut mixture into potato mash and a few tablespoons of Forager sour cream. Stir to combine then season to taste. Garnish with chopped scallions if desired.