Best Instant Pot Mashed Potatoes (vegan, gluten-free)
This is seriously the best instant pot mashed potatoes with mushroom gravy you'll ever eat. It's pure comfort food that tastes so dang good.
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Ingredients
- 2 lbs potatoes, weighed after being peeled or unpeeled and cut into 1 inch chunks
- 1 cup water
- 3 tbsp vegan butter (I like Miyokos brand)
- 2 cloves garlic, minced
- 1/2-3/4 tsp sea salt
- 1/3-1/2 cup unsweetened plain almond milk (or any non-dairy milk)
- cracked black pepper, to taste
Instructions
- Place potatoes and water into the Instant Pot (do NOT use the trivet). Cover with the lid and secure the valve to the sealing position. Cook on high pressure for 5 minutes. Once the timer goes off, let it sit for 5 minutes, then do a quick release.
- Don’t drain the water. Mash the potatoes and add the vegan butter, garlic, salt, pepper, and almond milk (start with 1/3 cup). Continue mashing and stirring until nice and smooth, or your desired consistency. Taste and adjust seasonings. Serve with mushroom gravy! Enjoy!
Servings: 6