The best dairy-free vegan mashed potatoes infused with truffle and olive oil flavor. Make these easy vegan mashed potatoes on the stovetop or Instant Pot pressure cooker. They are perfect for Thanksgiving, Christmas, or any day!
Prep Time5 minutes
Cook Time8 minutes
Additional Time20 minutes
Total Time33 minutes
Ingredients
2 pounds Yukon Gold Potatoes (about 5 medium)
1 cup, plus 2 tablespoons water
8 cloves garlic, peeled
ΒΌ cup olive oil
1 teaspoon truffle salt
Instructions
Peel the potatoes and cut them into 2-inch chunks.
Pressure cooker method: place the potato chunks, garlic, and water (1 cup, plus 2 tablespoons) in the Instant Pot. Place the top on and set to sealing. Cook on manual for 8 minutes. Carefully quick release the pressure and take of the lid. Potatoes should be tender with just a little water remaining in the pot.
Stovetop method: Bring a large pot of water to a boil on the stove. Add potatoes and garlic and simmer until tender, about 15 minutes. Drain, but reserve one cup of the starchy potato water.
Use a potato masher to mash the tender potatoes and garlic. Whisk or stir in the olive oil and truffle salt. Slowly add in the reserved (stovetop) potato water to thin as needed.