Ingredients

• Ingredients Units USM Scale 1x2x3x 5 lbs. (2.3 kg) potatoes (Yukon gold, russet, red or white) vegetable broth or water (see methods) 3/4 – 1 1/4 cups (237 – 355 ml) unsweetened, plain non-dairy milk or Vegan Cream, at room temp 1/3 cup (113 g) dairy-free butter (Miyoko’s pref.), margarine or extra virgin olive oil, at room temp mineral salt & fresh cracked pepper, to taste

Preparation

• Instructions Instant Pot: Peel, or leave skins on, and quarter the potatoes (if using larger potatoes like russet, cut into 1 1/2 inch cubes). If cooking with the skins, scrub potatoes well before cutting. Place potatoes at the bottom of the Instant Pot, add 1 1/2 cups (355 ml) water and a generous pinch of salt (if halving or doubling recipe see notes). Attach lid, set vent to the SEALED position. Push the PRESSURE COOKER button, and manually set the time for 10 minutes (Instant Pot will come to pressure before actually cooking which may take 10 minutes). When done, let the steam vent on its own, or carefully move the valve to open if you’re in a hurry. Add oil/butter, and give the mashed potatoes a mash with a potato masher. Add the in milk, salt and pepper, and mash & stir well until fluffy and creamy, a few lumps is ok. Taste for flavor, adding more salt & pepper to taste. Keep warm in the instant pot with this Instant Pot glass lid. Add a tad more milk and stir well to bring back creaminess before serving if needed. Stovetop (or see this Stovetop Vegan Mashed Potatoes): In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 inch of water overtop. Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for  15 – 20 minutes. Potatoes are done when fork tender. Remove from heat, carefully drain water. Mash with potato masher, add oil/butter and 1 cup milk, salt & pepper, stir to combine. Add more milk, a little at a time, as needed to achieve desired consistency (you may find you use up to 2 cups). Taste for flavor, adding more salt & pepper to taste. Serves 8 – 10 Pair your mashed potatoes as a side with this flavorful The Ultimate Vegetable Loaf or Apple, Fennel & Sage Lentil Loaf. Also, use them as a bed for this delicious Mushroom Stroganoff, Mushroom Bourguignon or Hearty Lentil & Mushroom Ragu.