Instant Pot Vegan Mashed Potatoes
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!
Servings: 8 servings
- 7 russet potatoes (about 2 1/2 pounds)
- 1 cup raw cashews
- 3/4 cup water
- 1-2 teaspoons salt
- Optional: roasted or sauteed garlic, minced and/or chopped chives.
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