What’s more satisfying and comforting than mashed potatoes? Nothing! Enjoy these as is, or customize the recipe to suit your tastes by changing the seasonings, adding fresh herbs like thyme, rosemary, an Italian seasoning mix, herbes de Provence, or sun-dried tomatoes. You can also use rutabagas or parsnips in place of half the potatoes.
2 pounds Yukon Gold potatoes (or your favorite kind of potato),
scrubbed and cut into chunks
1 cup low-sodium vegetable broth
8 cloves of garlic, or to taste
2-3 teaspoons Benson’s Table Tasty salt substitute, or your favorite
½ cup unsweetened almond milk, warmed so it doesn’t cool potatoes
1 tablespoon dried chives or 2 tablespoons fresh minced chives
Freshly ground black pepper, to taste
1. Put the potatoes, broth, and garlic cloves in the Instant Pot, secure the lid, and set time for 4 minutes on high pressure. When it is done cooking, use quick pressure release.
2. Open the pot carefully, as it will be hot. Do not drain the liquid. Using a potato masher, start mashing the potatoes, making sure you get the cloves of garlic mashed.
3. Add all the seasonings. Add the almond milk a little at a time—you may not need it all depending on how creamy you like your potatoes. Keep mashing and adding the warm almond milk until you have the desired consistency.