I make a lot of mashed potatoes for the resident spud gourmet, my son Jay, and discovering how to make them in the Instant Pot has been truly life-changing. Making mashed potatoes on the stovetop or even in the microwave is by no means difficult, and I have already shared a recipe for vegan mashed potatoes on the blog. But the Instant Pot just makes boiling them to perfection, without water logging them, that much easier, and that much more hands-off. To infuse these with flavor I make a heavenly, three-ingredient garlic and sage infused olive oil that I could add to everything I eat. You might even want to scoop it up with a spoon! Seriously, it’s that good.
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Begin by washing and then peeling (if you want to) the potatoes. Halve or quarter them, depending on the size, and place in the Instant Pot liner. Cover the potatoes with water. I needed 4 cups for 2 ½ pounds of potatoes. Click on the lid of the IP and set it to cook at manual pressure for 8 minutes. The Instant Pot will take a few minutes to come up to pressure and then start counting down the 8 minutes. Once cooking is done, let the pressure release naturally or force-release it after 10 minutes. While the potatoes are cooking, make the sage and garlic infused olive oil. Place ¼ cup extra virgin olive oil in a small skillet on low heat with 6 crushed cloves of garlic and 2 tablespoon chopped sage or rosemary. Let the oil continue to heat 10-15 minutes so the flavors infuse it. Stir occasionally. The garlic should be lightly brown when you turn the heat off, it should not burn. Drain the water in the IP liner and return the potatoes to it. Add 2 tablespoon vegan butter, 1 teaspoon dijon mustard, 1 cup nondairy milk, salt and pepper to the potatoes and use a potato masher or a heavy wooden spoon to mash them. You can also use a potato ricer. This is an additional step you don’t have to take, but I really like doing this. Once you’ve finished mashing the potatoes, take a hand mixer and whisk the potatoes over medium speed for a couple of minutes. This beats air into the potatoes making them even lighter and fluffier. Stir the sage-garlic olive oil into the potatoes.
Serve
These are amazing on their own, or drizzle with vegan mushroom gravy or this scrumptious vegan gravy Check to get new recipe updates by email.
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