These vegan mashed potatoes taste so delicious and take barely any time or effort with the help of my instant pot and kitchen aid. You could always boil the potatoes instead of pressure cooking them, which I do when my instant pot is dirty or being used. There are also lot of different ways to mash potatoes, but throwing them in my kitchen aid is easiest for me. You could also use a potato masher, potato ricer, immersion blender, or hand mixer.
For vegan butter I like Earth Balance for taste, plus it comes in sticks for baking. If you can tolerate real grass fed butter, use it instead, since it’s less processed and has Vitamin K. I have started reintroducing parmesan cheese into my diet, and been doing fine with it, however butter and cream is too rich for my stomach to handle. Earth balance is made with non-gmo, soy-free, non-hydrogenated, expeller pressed oils and there is no gluten or msg either, so I feel confident it is a healthy alternative for people with food intolerance.
- 4 lbs golden potatoes peeled
- ½ cup of vegan butter
- 1 tsp sea salt or to taste
- 1 cup of water
- Peel potatoes, then add one cup of water to the instant pot. Add steamer basket or rack to lift potatoes above the water.
- Then pressure cook on high for 15 minutes and quick release.
- Transfer cooked potatoes to kitchen aid bowl and mix them until creamy with vegan butter. The hot potatoes will melt the vegan butter.
- Add salt to taste as you mix, the amount will vary depending on type of vegan butter.