Description
Make the fluffiest, most creamy pressure cooker mashed potatoes, no stovetop required! This easy 6-ingredient vegan recipe is dietitian-approved.
Ingredients
Units
Scale
- 8 cups (about 3 pounds) yukon gold potatoes, peeled and cubed
- 1 1/2 cups low-sodium vegetable broth
- 1/2 teaspoon salt
- 2 tablespoons vegan butter
- 1/4 cup plant-based milk ( I used plain, unsweetened almond milk)
- 1 teaspoon white vinegar
- salt and pepper, to taste
Instructions
- Add potatoes, broth, and salt to a 6-quart pressure cooker.
- Stir to combine, and lock-in lid, making sure nozzle is set to pressure.
- Set to "manual" on high pressure for 10 minutes.
- Once 10 minutes is up, quick-release pressure. Turn pressure cooker off.
- Drain potatoes, and add back to bowl of pressure cooker.
- Mash in butter, milk, and vinegar until smooth.
- Season with salt and pepper to taste.
Notes
- Nutrition information is estimated.
- You can add 2 cloves of minced garlic when mashing for extra flavor.
- Not strictly vegan? Replace vegan butter with regular butter, and the plant milk and vinegar for buttermilk, or regular milk with 1 teaspoon vinegar.
- These are best served immediately, but can be cooled and stored covered in the fridge for up to 3 days.
- Mash potatoes as soon as they as done cooking to prevent lumps, and to make it easier to mash.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 204
- Sugar: 2
- Sodium: 280
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 0