We got an Instant Pot shortly before Christmas and have used it several times now. It is especially great for time-consuming things like mashed potatoes, because you can go from raw to thoroughly boiled in under ten minutes! However, there weren’t very many recipes out there that are safe for Josie and we didn’t like the one we found and tried, so I decided to share the recipe we pieced together. These potatoes are vegan, gluten-free, dairy-free, egg-free, and all nut-free!
- 1.5 pounds peeled potatoes (Russet or gold will do)
- 1 cup vegetable broth/water (you can use chicken broth if not vegan)
- 1/2 cup vegan mayo (Just Mayo is the BEST!)
- 1 small clove garlic (we like the jarred, pre-minced, roasted garlic)
- 1 tablespoon lemon juice
- 1/2 teaspoon black pepper
- parsley, to liking
Cut potatoes into 8-12 pieces, put in Instant Pot, add 1 cup of the liquid you chose. Close the lid, turn the valve to Sealed, select Manual and set for 6 minutes. Once it has finished cooking, carefully turn the valve to Venting, and open when it is done. Drain half or all of the liquid from the pot, depending on the consistency of mashed potatoes you prefer. (We didn’t drain any of the fluid and they were a bit loose for our liking, so next time we will drain them after cooking.) Add the mayo, garlic, lemon juice, black pepper, and parsley. Mix with hand mixer to your desired consistency. Enjoy!