![Completed Instant Pot Garlic Mashed Potatoes [+ Mix-Ins] in a bowl.](https://foodsharingvegan.com/wp-content/uploads/2022/03/Instant-Pot-Mashed-Potatoes-FSV-7-e1760330481748-150x150.jpg)
Instant Pot Garlic Mashed Potatoes [+ Mix-Ins]
Make these Instant Pot garlic mashed potatoes in under 30 minutes! This pressure cooker mashed potatoes recipe is super versatile and perfect for serving at Thanksgiving and alongside almost any meal!
Servings: 8
Calories: 461kcal
Equipment
Ingredients
- 4 pounds russet potatoes chopped
- 10 cloves garlic (about 1 head)
- 1 cup plain, unsweetened plant-based milk
- ¼ + 2 tablespoons cup vegan butter
- 1 teaspoon of salt
- ½ teaspoon pepper
Instructions
- In a 6-quart Instant Pot, add the potatoes and whole garlic cloves. Cover completely with cold water.
- Cook on high pressure for 5 minutes, then carefully perform a quick release.
- Drain the potatoes and garlic using a colander, then return them to the pot.
- Add the plant-based milk, vegan butter, salt, and pepper.
- Mash with a potato masher or sturdy fork until smooth and creamy, or to your preferred consistency.
Video
Notes
- For a potato puree: Press the mash through a sieve.
- Use warm vegan milk: This will keep the vegan garlic mashed potatoes warmer for longer when serving. Alternatively, leave the vegan milk out on the counter while the potatoes cook to bring it to room temperature, at least.
- If you peel the potatoes: There’s no need to discard the leftover peel. Instead, either save it in a bag in the freezer to make homemade vegetable stock or even season and bake it into crispy potato peel chips.
Nutrition
Calories: 461kcal | Carbohydrates: 85g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 778mg | Potassium: 1929mg | Fiber: 6g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 28mg | Calcium: 149mg | Iron: 4mg