This Instant Pot Vegan Mashed Potatoes recipe is an easy and filling side dish that takes only 20 minutes to make and can be served all year round! It’s delicious, non-dairy and gluten-free. Everyone will thank you for making it!
INSTANT POT VEGAN MASHED POTATOES
I love cooking mashed potatoes in my instant pot for the following reasons:
- It’s faster so it saves time in the kitchen.
- It helps to preserve the nutrients, so the final dish contains more vitamins and minerals compared to other cooking methods.
- It transfers potatoes into soft pieces that are easy to mash into puree.
INSTANT POT VEGAN MASHED POTATOES INGREDIENTS
To make this recipe, you will need the following ingredients:
- Potatoes – peeled and chopped into quarters.
- Vegan butter or coconut oil
- Almond milk
- Fresh Herbs – finely chopped
- Sage – fresh
- Garlic
- Salt and Pepper
HOW TO COOK VEGAN MASHED POTATOES?
The first thing that you need to do is to peel the potatoes, chop them into quarters and put on the trivet in your instant pot, adding one cup of water. This allows to steam the potatoes instead of boiling them in water, as steaming preserves more nutrients and makes meals healthier.
However, if you don’t have a trivet, then place the potatoes in the Instant Pot adding only 1 cup of water. This is better than covering the potatoes totally with water and then getting rid of water after potatoes are cooked. I use less water in order to preserve the nutrients and health benefits in the potatoes.
Cover with a lid and Press on MANUAL or PRESSURE COOK (this depends on what model of Instant Pot you’re using) and choose 8 minutes. Make sure that the vent is set on the “sealing” position.
While the potatoes are being cooked, you can melt the vegan butter in a small saucepan and add garlic and herbs to it. Cook for 1-2 minutes and set aside to allow the
After cooking is done, release the steam quickly and carefully open the lid of the Instant Pot.
Mash the potatoes right away with a potato masher while they are still hot.
Then add coconut oil or vegan butter, almond milk, salt, pepper and the warm vegan butter with herbs. Mix all together and serve hot.
HOW TO SERVE VEGAN MASHED POTATOES?
Based on your taste and preferences, you can serve the mashed potatoes with additional coconut oil or more vegan butter, or with different herbs. In all cases, serve it hot!
For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Instant Pot recipes.
If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit!
Ingredients
- 1 kg Potatoes
- 2 tbsp Vegan butter or coconut oil
- 1/3 cup Almond milk
- 2 cloves Garlic minced
- 1 tbsp Herbs fresh, finely chopped
- Black pepper
- Salt
- Sage fresh, to garnish
Instructions
- Peel and chop the potatoes into quarters.
- Place chopped potatoes on the trivet in instant pot to steam the potatoes. If you don't have a trivet, then place the potatoes in the Instant Pot adding only 1 cup of water – to preserve nutrients in potatoes.
- Add one cup of water.
- Cover with a lid and Press on MANUAL or PRESSURE COOK (this depends on what model of Instant Pot you’re using) and choose 8 minutes. Make sure that the vent is set on the "sealing" position.
- While the potatoes are being cooked, melt the vegan butter in a small saucepan and add garlic and herbs to it. Cook for 1-2 minutes and set aside to allow the flavours to infuse.
- After cooking is done, release the steam quickly and carefully open the lid of the Instant Pot.
- Mash the potatoes right away with a potato masher while they are still hot.
- Add coconut oil or vegan butter, almond milk, salt, pepper and the warm vegan butter with herbs. Mix all together and serve hot.
Notes
Some of the links in this post are affiliate links which pay me a small commission for my referral with no extra cost to you. Thank you for supporting nourishplate.com
Leave a Reply