Easy Vegan Mashed Potatoes. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes Saucepan option. Vegan Gluten-free Soy-free Nut-free Pressure cocker Recipe. Can be oil-free.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 6
- Category: Side
- Cuisine: American, Gluten-free, Vegan
Ingredients
- 5 to 6 potatoes cubed into large pieces (yukon gold or baking potatoes, peeled if desrired)
- 5 cloves of garlic
- 1/2 tsp salt
- 1 tbsp extra virgin olive oil (or vegan butter)
- a good dash of black pepper
- dash of parlsey or thyme
- pinch of nutmeg
- 1 cup canned coconut milk (full fat is best here)
- fresh chives for garnish
Method
- Pressure cook the cubed potatoes, garlic cloves, 1/4 tsp salt with 1.5 cups water at high pressure for 4 minutes in Instant pot (manual 4 mins) or 2 minutes in stove top pressure cooker. Release the pressure after 5 minutes. (You can also boil them in a saucepan. Put the potatoes into a large pot, adding enough water to cover them. Bring to a boil and simmer for 10-15 mins, until they’re fork-tender. Transfer to a colander to drain.)
- Drain really well. Transfer to a bowl, let sit for a few minutes to dry out. Mash lightly and let sit for a minute for the steam to escape.
- Make sure to mash the cooked garlic. Mix in salt, the rest of the ingredients and half cup coconut milk. Mix and whip lightly, just enough to add air and still have some texture. Let sit for a minute for the milks to incorporate and absorb.
- Taste and adjust. Add 1/4 tsp or more salt as needed. Add more coconut milk for creamier consistency to preference if needed and mix in. Add 1-2 tbsp nutritional yeast for cheesy potatoes. Garnish with chives. Serve warm as side with 1 pot Gravy. or use to make shepherd's pie
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.