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Instant Pot Vegan Mashed Potatoes


  • Author: Elaine Gordon
  • Total Time: 20 mins
  • Yield: 10 1x

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.


Ingredients

Scale
  • 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

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.

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.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: American

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