2 pounds white, red, or gold potatoes (about 8–12 medium sized potatoes)
1 cup broth or water
3 tablespoons ghee*, butter, or vegan butter
¼ cup unsweetened almond milk
2 teaspoons sea salt
1/2 teaspoon freshly-ground black pepper
Scrub the potatoes and cut them in half.
Add the potatoes to the pot, along with the water or broth.
Lock on the lid and push the button for pressure cooking. Set the time to 8 minutes.
Once the cooking time is complete, use the natural-release or quick-release to unlock the lid.
Use a potato masher to mash the potatoes.
Add the ghee, butter, or vegan butter, and stir until combined.
Pour in the almond milk and give the potatoes one final stir.
Serve hot and season with salt and pepper, to taste.
*ghee is made by removing the milk solids from butter. It is usually safe for dairy-free diets. If you prefer, you can use vegan butter that is not made from milk. Vegan butter is safe for dairy allergies.
Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days. Or, place any leftovers in a freezer-safe container and freeze for up to 2 months.
Keywords: vegan mashed potatoes, dairy free instant pot mashed potatoes, no draining mashed potatoes