2poundsYukon Gold Potatoesyou can use more or less, we used our InstaPot inner pot as the measurement and a two pound bag fit well for us.
5cupswateryou may need more or less
salt and pepperto taste
Vegan Butterto taste
starch water or brothIf you accidentally drained all the starch water you can use broth.
Peel and cube the potatoes (this does not have to be perfect).; Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).; Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins. ; When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.; THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest. ; Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.; Add your favorite vegan butter spread and mash a bit more. ; Season with salt and pepper.; ; - If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.