2 pounds - gold potatoes, (skin on) quartered
1 cup - vegetable broth
1/2 cup - plant milk
salt and pepper, to taste
- Add the potatoes and vegetable broth to the Instant Pot. Close the lid. Press Manual and set the timer for 4 minutes.
- When the 4 minutes is up, carefully release the pressure manually.
- Add the non-dairy milk and mash with a potato masher until you reach the desired consistency.
- Add salt and pepper, to taste.
- Keep your Instant Pot on “Keep Warm” during your meal, and you’ll never have cold potatoes!
- Leftover mashed potatoes will last covered and refrigerated for up to 3 days. Since these potatoes are made with vegetable broth and non-dairy milk instead of butter and cream, they do not freeze well.
- If you want to double the recipe, the cooking time will remain 4 minutes on high pressure. However, it will take longer for the Instant Pot to come up to pressure.