Vegan Pressure Cooker Mashed Potatoes

Total time35 min

Prep time10 min

Cook time20 min

Russet potatoes cook under pressure until fall-apart tender in a fraction of the usual stovetop time, giving you a head start on one of the coziest sides around. Mashing them right in the insert keeps things simple, and folding in a warm, rich mixture is what turns them silky and cloud-like instead of gluey or dense. A good crack of black pepper wakes everything up, and a scatter of fresh chives on top adds color and a little bite. It's an easy, hands-off way to get restaurant-smooth mashed potatoes without babysitting a pot on the stove. This one slots right into a plant-based spread alongside roasted vegetables, a hearty grain, or your favorite loaded bowl.

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Ingredients

6 servings

3 lbs russet potatoes, peeled and cut into 2-inch chunks
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1 cup water
1 tsp salt, plus more to taste
4 tbsp unsalted butter, cut into pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
½ tsp black pepper, or to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Add the potato chunks, water, and 1 tsp salt to the pressure cooker insert. Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
2
While the potatoes cook, warm the heavy cream and butter together in a small saucepan over low heat until the butter is melted and the cream is steaming. Remove from heat and set aside.

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