Ingredients
Scale
- 2 pounds potatoes ( *)
- 2 tablespoons avocado oil (expeller-pressed or refined) ( **)
- 3/4 cup cashew milk ( ***)
- 2 tablespoons chicken broth
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Peel your potatoes and cut into quarters or small chunks.
- Insert your strainer or a steamer basket into your Instant Pot. Pour in one cup of water (alternatively, you can add your potatoes to a large pot with enough water to cover them and boil for about 20 minutes or so on medium heat).
- Add your chopped potatoes so they sit on top of the basket.
- Seal the lid and press the Manual function and the “-” button to get to 10 minutes.
- After 10 minutes, use the quick release function to release the steam. Be careful here-everything will be really hot.
- Carefully transfer your potatoes to a bowl (I use my Kitchen Aid mixer here) and add the remaining ingredients.
- Mash everything with a potato masher or use your mixer to mix all the ingredients together. If using a mixer, be careful not to over blend or the potatoes will be gummy. I don’t recommend using an immersion blender for this reason.
Notes
*Any potatoes will do. I love Russet because they are usually inexpensive and delicious.
**Be careful of which avocado oil you use. I love the one from Trader Joe’s. You want to look for one that is refined or expeller-pressed. This one from Amazon is also great. If you use extra virgin, it will be a much stronger taste (and green) and will change the flavor.
***I have a cashew milk recipe that I use for this. I haven’t tried using boxed cashew milks because they usually have gums that I don’t tolerate well. Please let us know if you try!
