On Thanksgiving day, saving precious minutes can be critical to pulling off the meal.  That is why I love recipes like this that leverage the Instant Pot for speedy, hands-off cooking.  The potatoes cook whole (no need to chop) in just 15 minutes.  And you don’t need to hover over the stove keeping an eye on them. 

While the potatoes cook, you can infuse the butter with garlic flavor which gives it a subtle but not overpowering garlic taste that makes this dish.  It sounds fancy and complicated but it is actually super easy.  You just smash the garlic cloves and let them cook in the melted butter for a bit.

Then discard the garlic (or save for other use).  I also use rosemary-infused olive oil in this recipe which compliments the garlic well and adds another flavor dimension that makes this dish extra gourmet.

Once the potatoes are done cooking, drain the water (but reserve some for later) and mash the potatoes in the pot (saves a dish).  For the absolute creamiest mashed potatoes I recommend using a potato ricer.  Then, mix in the garlic-infused butter and the rosemary olive oil mixture.  If your potatoes seem to be dry, add in some of the reserved water from cooking – this helps make them extra creamy (I recommend one ladle at a time).  If you are making these in advance you can add 2-4 tablespoons of vegan, soy-free mayo to the mashed potatoes.  I know this sounds a bit odd, but it will keep them moist until the next day and you won’t taste it.  Then, season with salt and serve hot!  I like to garnish with a pat of butter, freshly chopped chives, freshly ground black pepper and a few tiny sprigs of thyme or rosemary.

The result is light and fluffy mashed potatoes that are perfectly flavored and not overpowering.  Everyone loves this recipe and I love that it couldn’t be easier to make.

If you do make this dish ahead of time the potatoes will absorb moisture so just be sure to rehydrate the potatoes before serving by adding reserved cooking water, vegetable broth, plain, unsweetened plant-based milk (almond milk or oat milk work well), oil and/or vegan, soy-free butter.

This recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free and gluten-free which makes it wonderful for serving a crowd with varied food allergies or food sensitivities.

If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!

Instant Pot Vegan Mashed Potatoes

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• Author: Elaine Gordon
• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Yield: 10 1x

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Description

This quick and easy recipe is great for no-fuss gourmet entertaining. It is dairy-free and lighter than classic mashed potato recipes, but I promise you won’t notice the difference.

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Scale 1x2x3x

Ingredients

• 4 pounds Yukon Gold or russet potatoes, peeled but not diced (leave whole)*
• 2 teaspoons salt, divided
• 1/3 cup vegan butter + a pat or two of vegan butter for serving
• 1/3 cup rosemary infused olive oil (I like Pomora brand)
• 5 large cloves garlic, peeled and smashed

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Instructions

1. Place potatoes directly in the Instant Pot and cover with 4-5 cups of water. Add a teaspoon or more of salt. Close the lid and make sure the valve is on seal, not vent. Cook on the Manual setting for 15 minutes.
2. While the potatoes cook, add butter and rosemary-infused olive oil to a small saute pan on low heat. Once the butter is melted, add the smashed garlic and allow it to come to a boil for 1-2 minutes. Then turn the burner off and allow the garlic to sit in the mixture for 5 minutes. Use a fork to remove the garlic. You can discard it or use in another recipe.*
3. Manual release when the potatoes are finished cooking. Immediately drain the water (reserve some for the potatoes) and for a rustic texture use a potato masher to mash the potatoes directly in the pot. Alternatively, you can use a potato ricer for creamier results.  Pour the butter and oil mixture on top of the potatoes and sprinkle with the remaining teaspoon of salt. Stir and taste.  Adjust seasonings as needed. For creamier results, add the water the potatoes cooked in one ladle at a time.  Serve immediately garnished with a pat of butter, freshly chopped chives, freshly ground black pepper and a few tiny sprigs of thyme or rosemary.

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Notes

*If you like a strong garlic flavor you can mince up some or all of the garlic after it is done infusing the butter and add to the potatoes at the end. Just be sure they are minced well and evenly distributed throughout.

Note: If your potatoes are large (Russets usually are larger than Yukon Golds) you may want to increase the cooking time. To check for doneness slide a knife into a potato.  It should very easily slide through with no effort. If they need more time to cook you can always add another minute or two to the Instant Pot. If you do, you may need to add more water before recooking.

*I have made this recipe with both Yukon gold and russet potatoes and both work great. The Yukon gold have a slight yellow color and are creamier in my opinion. The russet potatoes yield a whiter mashed potato dish (as pictured) and as mentioned they may take a bit longer to cook.  Overall, I prefer the Yukon.

• Category: Side Dish
• Method: Instant Pot
• Cuisine: American

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