Instructions

Instant Pot Instructions:

1. Add potatoes to the bottom of the Instant Pot
2. Mix warm water and bone broth together – it doesn’t need to be completely dissolved
3. Pour broth mixture into the Instant Pot
4. Add ghee, salt and pepper
5. Close the lid and flip the toggle to sealing
6. Choose manual high pressure and set to 6 minutes
7. Once 6 minutes is up, do a quick release
8. Open the lid and either put potatoes in a serving dish or right in the IP, begin mashing potatoes
9. Add in 1 tablespoon of almond milk and combine. If it needs another tablespoon to be creamy to your liking, add in the second one now
10. Taste and add more salt and pepper to preference
11. Top with rosemary, chives and/or ghee

For the Stovetop:

1. Mix warm water and bone broth together – it doesn’t need to be completely dissolved
2. Pour broth mixture into a stock pot
3. Add ghee, salt and pepper
4. Bring to a boil
5. Add potatoes to the pot and bring back to a boil
6. If the liquid doesn’t cover potatoes, add an additional 1 cup of broth or water
7. Reduce to a rapid simmer and cover
8. Check and stir after 1-10 minutes. Add additional liquid if required
9. Cook for 15 minutes, or until potatoes are fork tender
10. Drain excess liquid, saving 1/2 cup
11. In the stock pot or in a serving dish, add the stock liquid back in with the potatoes
12. Add in 1 tablespoon of almond milk and combine. If it needs another tablespoon to be creamy to your liking, add in the second one now
13. Taste and add more salt and pepper to preference
14. Top with rosemary, chives and/or ghee
15. Serve and enjoy!