One of the perks of following a whole food plant based diet is that we enjoy potatoes of all kinds all the time! They get a bad wrap but potatoes are actually very healthy. It is what people put on them that makes them little calorie bombs. It’s so easy to make amazing mashed potatoes without any fattening ingredients. Yet they taste insanely delicious. Don’t take my word for it – no instead get that pressure cooker out and get cooking.
Mashed potatoes are so easy in the Instant Pot pressure cooker. You cook, mash and keep them warm all in the Instant Pot. No draining water off either and the taste – nothing short of fabulous! Now you will make mashed potatoes all the time not just at the holidays. Skin on or off? I like the soft thin skins of the Yukon Gold potatoes left on but if you prefer go ahead and peel them!
I made you all this little video so you could see just how easy using the Instant Pot is and how quick you can make amazing Garlic Mashed Potatoes! Stay tuned to see how to use these mashed potatoes to stuff portabello mushrooms for the air fryer! That will be my next video.
This is my 6 quart Instant Pot. I also have the 8 quart and I use them both all the time. That are super safe – these are not like the ones your Grandma used. These are electric and you toss all the ingredients in, set the timer and walk away. When it’s done cooking it goes to a warm setting until you are ready to serve. It can cook grains, potatoes, chili, soup, lentils, beans, it’s a yogurt maker, slow cooker and a rice cooker too. If you don’t own one yet what are you waiting for? The Instant Pot is available from Amazon. If you use my affiliate link it helps to support this page without any extra cost to you. Thank you.
Instant Pot Garlic Mashed Potatoes
- 2 pounds Yukon Gold Potatoes, scrubbed and cut into chunks – or your favorite kind of potato
- 1 cup low sodium vegetable broth
- 8 cloves of garlic – or to taste
- 2-3 teaspoons Benson’s Table Tasty Salt Substitute or your favorite salt substitute
- 1/2 cup unsweetened almond milk, warmed so it doesn’t cool down the potatoes
- 1 tablespoon dried Chives or 2 tablespoons fresh minced chives
- freshly ground black pepper
- Dash of Cayenne pepper
Put the potatoes, broth and garlic cloves in the Instant Pot, secure the lid and press manual, set time for 4 minutes. When it is done cooking use quick pressure release. Open pot carefully as it will be hot, do not drain the liquid, using a potato masher start mashing making sure you get the cloves of garlic. Add all of the seasonings. Add the almond milk a little at a time – you may not need it all depending on how creamy you like your potatoes. Keep mashing and adding the warm almond milk until you have the desired consistency.
Variations: you can change up the seasonings, add fresh herbs like thyme, rosemary or an Italian seasoning mix, Herbs de Provence, sun dried tomatoes, use half rutabagas or parsnips in place of half the potatoes, customize them to suit your needs.
A Nutmeg Notebook Recipe
We are working on making more videos. It really takes some time to prep everything in the kitchen to get ready for the videos, the actual taping and all the re-takes. Today I got the giggles and couldn’t stop – it was hilarious. We should have saved those out-takes for a special edition! After all that is done Tom has the chore of editing them and I get kitchen duty. It’s fun and we enjoy it when we can carve out the time in our schedule to make it happen.
Coming up next will be stuffed portobello mushrooms in the air fryer and a video on how to clean the Breville Smart Oven Air. The longer we have it the more we are learning and we have a few tricks up our sleeves that make clean up easier. Follow my Nutmeg Notebook You Tube Channel so you don’t miss out!
Enjoy your potatoes!
A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.
I love hearing from you dear readers! Feel free to leave a comment or ask a question.