Pressure Cooker Cauliflower Mashed Potatoes
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10Prep Time Minutes
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30Total Time Minutes
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8Number of Ingredients
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12Servings
Ingredients
- 900 g Yukon Gold Potatoes, cut in large pieces )about 6 medium potatoes)
- 4 cups (272 g) cauliflower florets
- 3 cups (710 mL) water
- 1/2 cup (113 g) Earth Balance® Original Traditional Spread
- 1/2 cup (118 mL) almond milk
- 3 tbsp (9 g) chopped fresh chives
- 2 tsp (11 g) kosher salt
- 1/2 tsp (1 g) ground black pepper
Directions
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Step one
Place potatoes, cauliflower and water in 6-quart electric pressure cooker pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook 8 minutes. Quick release steam.
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Step two
Carefully remove lid and remove pot from base; drain. Return potatoes and cauliflower to pot and add Earth Balance®, almond milk, chives, salt and pepper. Mash with potato masher until blended and potatoes reach desired consistency.
Tips
Serve with this quick and easy Vegan Gravy: Melt 2 tbsp (28 g) Earth Balance® Butter in a medium saucepan over medium heat. Add 2 cups (473 mL) vegetable broth, 1 tbsp (15 mL) soy sauce, 1 tbsp (9 g) nutritional yeast, 1/2 tsp (1 g) onion powder, 1/4 tsp (0.5 g) poultry seasoning and bring to a boil. In a small bowl, add 1/4 cup (34 g) flour to 1/3 cup (80 mL) cold water and stir well. Add the flour mixture to the pot and whisk until gravy thickens.
Preparation images
Pressure Cooker Cauliflower Mashed Potatoes
