• Prepare time: 10 mins
  • Pressure Cook Time: 20 mins
  • Ready in: 30 mins
  • Pressure: High
  • Release Type: Natural


  • 5 to 6 potatoes cubed into large pieces Yukon gold or baking potatoes, peeled if desired
  • 5 cloves of garlic
  • 1/2 tsp salt
  • 1 tbsp extra virgin olive oil or vegan butter
  • a good dash of black pepper
  • dash of parsley or thyme
  • pinch of nutmeg
  • 1 cup full fat coconut milk
  • fresh chives for garnish


  1. Pressure cook the cubed potatoes, garlic cloves, 1/4 tsp salt with 1.5 cups water at high pressure for 4 minutes in Instant pot (manual 4 mins) or 2 minutes in stovetop pressure cooker. Release the pressure after 5 minutes. (You can also boil them in a saucepan. Put the potatoes into a large pot, adding enough water to cover them. Bring to a boil and simmer for 10-15 mins, until they’re fork-tender. Transfer to a colander to drain. )

  2. Drain really well. Transfer to a bowl, let sit for a few minutes to dry out. Mash lightly and let sit for a minute for the steam to escape.

  3. Make sure to mash the cooked garlic. Mix in salt, the rest of the ingredients and half cup coconut milk. Mix and whip lightly, just enough to add air and still have some texture. Let sit for a minute for the milk to incorporate and absorb.

  4. Taste and adjust. Add 1/4 tsp or more salt as needed. Add more coconut milk for creamier consistency to preference if needed and mix in. Add 1-2 tbsp nutritional yeast for cheesy potatoes. Garnish with chives. Serve warm as side with 1 pot  Gravy or use to make shepherd’s pie


For variation: use 10 cloves of roasted garlic in the mashed potatoes.

To sub coconut milk: cashew cream, soy milk, a bit of vegan cream cheese will work

For even fluffier, add the drained potatoes to a skillet and cook over low heat for a few minutes to dry out, then mash.


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