These delicious Instant Pot gluten-free vegan creamy garlic mashed potatoes with Hawaiian Red Salt will be the hit of the party! This recipe uses avocado oil to give it creaminess and buttery flavor. Avocado oil blends better with the potatoes in this amount over coconut oil, as the final mash will taste a little too coconutty unless the oil is very refined. Olive oil is a good substitute, but preferably only if avocado oil isn’t available.

While a non-dairy milk of choice can be used instead of vegetable broth at the end, it’s not recommended to use a nut milk as it imparts too much of a nutty flavor to the final result. Hemp or soy milk may have better luck, however, you’ll find that these potatoes are creamy enough just with the avocado oil alone, and even with a substitution of water for broth they turn out very tasty.

Red Hawaiian salt is a red mineral salt that tastes slightly smoky. It adds a nice richness and depth to all sorts of vegetable dishes, but the blank canvas of the mashed potatoes provides a great background to the special seasoning.

The choice of whether or not to peel your potatoes is of course up to you; we actually rarely peel potatoes before cooking and eating them (we love baked potato skins with a bit of salt, pepper, and vegan sour cream (for which plain vegan yogurt is a great substitute!)). But for this recipe, if you want them really creamy, it’s best to peel them.

Instant Pot Gluten-Free Vegan Creamy Garlic Mashed Potatoes with Hawaiian Red Salt

Originally posted 2019-08-15 03:46:18.