Instant Pot Vegan Mashed Potatoes – Paprika Garlic Recipe

Last Updated on 6 months ago by Neha Deshmukh

Instant Pot Vegan Mashed Potatoes – Paprika Garlic Recipe

Hey everyone! If you’re anything like me, a comforting bowl of mashed potatoes can solve almost any problem. I’ve been perfecting this vegan version for ages, and honestly? It’s become a staple in my kitchen. The Instant Pot makes it unbelievably easy, and the paprika-garlic flavor combo is just… chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average mashed potato recipe. It’s quick, thanks to the Instant Pot, and packed with flavor. Plus, it’s completely vegan! I used to think vegan mashed potatoes would be bland, but this recipe proves otherwise. The paprika and garlic really elevate it, and the vegan butter makes it wonderfully creamy. It’s perfect for a weeknight dinner or a special occasion.

Ingredients

Here’s what you’ll need to make the most delicious vegan mashed potatoes:

• 4 large potatoes (Russet/Yukon Gold)
• ¾ cup water (about 177ml)
• 1 tsp salt
• ½ tsp turmeric powder
• 2 tbsp vegan butter
• 3 garlic cloves
• ¼ cup cilantro, chopped
• 1 medium onion
• 1 tsp paprika
• ¼ cup vegan creamer (about 60ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vegan Butter: This is key for richness. I love using a brand that’s specifically designed for baking, as it tends to melt and blend better. Miyoko’s Kitchen Cultured Vegan Butter is a personal favorite, but any good quality vegan butter will work.
• Paprika: Don’t skimp on the paprika! It adds a lovely color and a subtle smoky flavor. I usually use sweet paprika, but smoked paprika is amazing if you want a bolder taste.
• Potato Varieties – Russet vs. Yukon Gold: I often use a mix! Russets get super fluffy, while Yukon Golds are naturally creamy. Using both gives you the best of both worlds. Russets are great for a classic, airy mash, while Yukon Golds create a naturally buttery texture.
• Turmeric’s Role: Beyond adding a beautiful golden hue, turmeric brings a subtle earthy flavor and a boost of health benefits. It’s a little secret ingredient my grandmother always used!

Step-By-Step Instructions

Alright, let’s make some magic!

1. First, peel and chop your potatoes into roughly equal-sized chunks. Then, give them a good soak in cold water. This helps remove some of the starch and prevents them from turning grey.
2. Now, into your Instant Pot they go! Add the potatoes, water, salt, and turmeric powder. Secure the lid and set the valve to sealing. Pressure cook on high for 10 minutes.
3. While the potatoes are cooking, let’s get the flavor base going. In a separate pan, melt the vegan butter over medium heat. Add the minced garlic and chopped cilantro and sauté until fragrant – about a minute.
4. Next, add the chopped onion and paprika to the pan. Cook until the onions soften and become translucent, usually around 5-7 minutes. Don’t rush this step; softened onions are key to a flavorful mash! Add a pinch of salt here too.
5. Pour in the vegan creamer and simmer for a few minutes, stirring constantly, until the sauce thickens slightly.
6. Once the Instant Pot is done, carefully release the pressure. Now, here’s a little trick: mash the potatoes right in the Instant Pot! It saves on dishes and makes for a super smooth mash.
7. Pour the onion-garlic cream mixture over the mashed potatoes. Gently combine everything, adjusting the seasoning to your liking.
8. Finally, keep the mashed potatoes warm using the Instant Pot’s ‘warm’ setting until you’re ready to serve.

Expert Tips

• Don’t overcook the potatoes! Overcooked potatoes can become gluey.
• For extra creamy potatoes, use a potato ricer instead of a masher.
• Taste as you go! Adjust the salt and paprika to your preference.
• If the potatoes are too thick, add a splash more vegan creamer.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Vegan & Gluten-Free: This recipe is naturally both vegan and gluten-free!
• Spice Level Adjustment: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat. My friend, Priya, loves adding a finely chopped green chili!
• Holiday/Festival Adaptations: For Diwali, I sometimes add a pinch of garam masala. During Christmas, a sprinkle of nutmeg is lovely.
• Roasted Garlic: Roasting the garlic before adding it to the sauce takes the flavor to another level.

Serving Suggestions

These mashed potatoes are amazing with so many things! They’re a perfect side dish for:

• Vegan roast
• Lentil curry
• Grilled vegetables
• Even just a simple salad!

Storage Instructions

Leftovers? No problem! Store the mashed potatoes in an airtight container in the refrigerator for up to 3 days.

FAQs

Let’s answer some common questions:

1. Can I make this recipe without an Instant Pot?

Yes, absolutely! You can boil the potatoes in a large pot until tender, then proceed with the rest of the recipe. It will take a bit longer, but the results will be just as delicious.

2. What type of vegan butter works best for this recipe?

A vegan butter specifically designed for baking is ideal, as it melts and blends more smoothly.

3. Can I add other spices to enhance the flavor?

Definitely! Garlic powder, onion powder, black pepper, or even a pinch of nutmeg would be great additions.

4. How can I prevent the mashed potatoes from becoming gluey?

Don’t overcook the potatoes, and avoid overmixing them. Gentle is key!

5. Can I make this recipe ahead of time?

You can make the mashed potatoes a day ahead, but they might thicken as they sit. Add a splash of vegan creamer when reheating.

6. What is the best way to reheat leftover mashed potatoes?

Gently reheat them in a saucepan over low heat, stirring frequently, or microwave in short bursts, stirring in between. Adding a little vegan butter or creamer can help restore their creaminess.