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 rap 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.
I have 2 – 6 QT pressure cookers and the 8 quart and I use them 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? ” data-lasso-id=”5967″>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.
Garlic Mashed Potatoes – Pressure Cooker
Equipment
- Pressure Cooker
Ingredients
- 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
Instructions
- Put the potatoes, broth and garlic cloves in the pressure cooker, 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.
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This will be lunch! Thanks, Tami!!
You are welcome!
Will definitely try these, thank you for the video! Curious: you have 3 pressure cookers that you use all the time and you are concerned about sodium in commercial vegetable broths…why not make your own broth/stock?? It’s super easy, cheap, and reduces trash from containers. I roughly chop one large onion, 1 bunch of celery, a few carrots and a couple of handfuls of mushrooms; place in Instant Pot with a few cloves of garlic and peppercorns, plus 1 TBSP tomato paste. Cover with water and set for about 20 minutes. Strain, cool then store in freezer bags. I find a huge difference in how much better my soups, stews, etc taste. Hope you’ll try it and thanks for all of the inspiration.
Hi Bonnie,
Thank you for the pep talk about making my own broth. I know I should I just haven’t gotten into the groove of doing it. I know a lot of people uses their veggie scraps – save them in a freezer bag and when it’s full they make broth. You are shaming me into trying it! That is a good thing by the way not a bad thing! I will try your recipe and let you know how it turns out!
Happy Cooking!
Tami
Hi Tami I so very glad that I stumbled across your video showing how you stock up and cook for the week. I am a total convert now to plant based whole foods and feel so energised and excited to face each day . I noticed that you don’t eat til midday which is what I do .Do you think that this intermittent fasting idea helps with weight loss as well as being combined with the whole food plant based diet. Are there any studies done on this. . It makes life so easy not having to think about fitting breakfast in to my life and I am never hungry as have eaten such satiating food the day before.
Please keep up your videos as you are so inspiring ,so calm and lovely to listen to.
Ju.
Hi Ju Gould,
Thank you so much for lovely comments – it’s nice to get positive feedback. Congratulations on following a whole food plant based diet that is so health promoting! I just naturally fell into intermittent fasting since I don’t get hungry for my first meal of the day until mid morning and we eat an early dinner. You are so right that since we are eating healthy filling food we have less hunger! It’s a great thing. There are some very interesting articles about intermittent fasting on the True North Health Center website. It has proven to help with weight loss! http://www.healthpromoting.com/search/node/Intermittent%20fasting
Keep in touch and let me know how you are doing!
Tami
Just one more thing Tami, I have been watching Chef AJ videos since you mentioned her and she doesn’t use any nuts or seeds because of the high oil content . Do you adhere to this and do you think that nuts and seeds contain vital nutrients and omegas that we might be missing out on if we don’t consume them .
Cheers
Jude
Hi Jude,
I really can’t advise you if you should or shouldn’t include nuts or seeds in your food plan – that needs to be a discussion between you and your physician. Chef AJ doesn’t recommend nuts or seeds during weight loss because of the higher fat content and calorie density they can prevent or slow down weight loss for some individuals. In her Ultimate Weight Loss group we are advised to not have nuts and seeds for at least the first 21 days of her food plan and to decide then what to do next. Nuts are a difficult food for a lot of people to moderate and they are a high calorie food. Seeds on the other hand are much easier to moderate – people don’t usually over eat on seeds. Chef AJ has shared in her Weight Loss Wednesday chats that she had her Omega levels checked recently and she is fine. My doctor and I have decided that I should include a tablespoon of flax or chia seeds in my food plan daily. Dr Greger’s site http://www.nutritionfacts.org is a valuable resource for nutrition questions. You can search by topic and he has videos based on the latest scientific research to answer questions like this.
I hope this helps!
Tami
Mine ended up gluey. I used just over 2 lbs of yellow potatoes and exactly 1 cup of stock. Did not use all my cashew milk. Not sure what went wrong?
Perhaps because you used cashew milk? The recipe calls for almond, which is thinner than cashew milk.
The recipe turns out perfect for me every time and many of my friends use this recipe with no problems. I know if you over mash potatoes they will turn out gluey. Maybe try unsweetened almond milk and don’t mash them so much. Let me know if that works.
Just made these. They turned out perfectly! 🙂
Thanks Tami,
Nice easy recipe. I just made a double batch for a breakfast pot luck at work. 🙂 Delish. 🙂
I am glad you like them! I made a double batch on Saturday! Happy Cooking, Tami
Hi Tami,
I absolutely love your recipes but love the videos even more! Thanks for all the hard work you do to put these together!
-Patti
Thank you so much Patti! That makes me feel so good!
Would you add veg broth to regular boiled
Potatoes on stove after draining water off
and add almond milk too?
I wouldn’t add the vegetable broth to boiled potatoes just add warm almond milk and you can boil the garlic cloves with the potatoes.
TY for the recipe. It looks so easy. Do you think unsweetened oat milk would work ok? That’s what I have on hand.
I have never had oat milk so I don’t know what it taste like but I would think it would work as long as its not sweet or too strong of a flavor.
Hi Tami,
My daughter & I are allergic to tree nuts & peanuts. Is there something you recommend to substitute for the almond milk?
Thank you.
Use whatever kind of plant milk you have on hand.
Happy Cooking.
Hi, i’m just starting out on this journey and loving it! I’m wanting to know if you can recommend the Instant Pot air fryer model as opposed to the Instant Pot Duo Nova? Not sure if the “air fryer” lid is the only difference between them; i’;ve tried to research this on different pages but it’s not given me the info i’m wanting;
HI Mel,
Welcome to the wonderful world of plants! We don’t have the IP Air Fryer model our selves but I do know someone who has it and she likes it very much. You could contact Instant Pot and talk to customer service to ask those questions. I don’t have the answer for you myself.
Love this recipe
Hi Susanne, I am so glad you like this recipe. I love how easy it is to make!
Delicious as always
I am so glad you like this recipe!