Instant Pot Vegan Mashed Potatoes
Servings: 8 servings
Instant Pot Vegan Mashed Potatoes, with a stovetop option! These potatoes are SO creamy and fluffy without any butter, milk or even vegan butter. 25 minutes from start to finish!
Cook the Potatoes: Peel and chop the potatoes into large chunks. Add them to the Instant Pot and cover with water. Add 1 teaspoon of salt. Seal and cook on high pressure for 10 minutes. Do a quick release and drain.
Make the Cashew Cream: Cover the cashews with boiling hot water for 5 minutes to soften, then drain and add to a high powered blender with 3/4 cup water. Blend for a few minutes, until very smooth.
Mash and Finish: Put the drained potatoes back in the Instant Pot (or a bowl). Using a potato masher, mash the potatoes. Drizzle in the cashew cream and season with salt, to taste. Continue to mash and mix until creamy and fluffy.
Optional: Add in some minced, sauteed or roasted garlic and stir in at the end. Sprinkle the potatoes with chives when serving, if desired. Serve with Vegan Gravy.
INSTRUCTIONS FOR STOVETOP: To make these potatoes on the stovetop, peel and chop the potatoes as usual and add them to a large pot. Cover with water, add 1 teaspoon of salt, bring to a boil and cook for about 15 minutes, until fork tender. Drain, then follow the rest of the instructions.
Serving: 1serving, Calories: 201kcal, Carbohydrates: 30g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 301mg, Potassium: 698mg, Fiber: 2g, Sugar: 2g, Vitamin C: 8mg, Calcium: 24mg, Iron: 2mg