1 lb baby yellow, gold, or red potatoes (we prefer gold), peeled or unpeeled, cut into ~1 inch uniform chunks (1 lb yields ~3 cups chopped)
1/2 cup water (or for more flavor sub vegetable broth or chicken broth if not vegetarian or vegan)
SEASONING
2 Tbsp vegan butter (we prefer Miyoko’s // or sub organic cultured dairy butter)
1-2 cloves garlic, minced (optional, plus more to taste)
1/4-1/2 tsp each sea salt and fresh ground black pepper (plus more to taste)
2-4 Tbsp dairy-free milk (plain, unsweetened // optional // only if needed)
GARNISH optional
Fresh parsley
Vegan butter (we prefer Miyoko’s // or sub organic cultured dairy butter)
Sea salt and fresh ground black pepper
Instructions
If
peeling potatoes, do so first (we prefer peeling some and leaving the
skin on a few for a bit of texture, but feel free to skip peeling for
more rustic texture or to peel all for smooth and creamy potatoes). Then
cut potatoes into ~1 inch uniform chunks and add to Instant Pot (DO NOT use the trivet) with water or broth.
Cover
with lid, press “PRESSURE COOK”, and set to high for 5 minutes. It will
take ~5 minutes to come to pressure before beginning the 5 minute
countdown. NOTE: For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
Once
the timer goes off, carefully quick release, making sure to avoid steam
coming from the release valve. If you can’t get to it right away, it’s
also okay to allow a natural release.
Check
the potatoes with a knife to ensure all are easily pierced and very
easy to mash. If they’re not, put the lid back on and “keep warm” for
5-10 minutes more or until all potatoes are tender to allow for easy
mashing.
There’s
no need to drain any water out as it will be used to help mash the
potatoes. This also helps retain more nutrients from the potatoes. Use a
potato masher (or large fork) to mash the potatoes. Then add butter of
choice, garlic (optional), and salt and pepper.
Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.
Taste
and adjust flavor as needed, adding more salt or pepper to taste,
butter for buttery flavor/richness, or dairy-free milk as needed to thin
(just be sure not to add too much or your mash can become runny).
Serve
hot, garnish with parsley (optional) or more butter, salt, and pepper.
Store leftovers covered in the refrigerator up to 3-4 days, or in the
freezer up to 1 month (though best when fresh). Reheat in the microwave
or on the stovetop, adding more butter or milk of choice as needed.
