These delicious Instant Pot gluten-free vegan creamy 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.
4 TBS Avocado Oil, divided
1 head of Garlic, chopped
4 Medium Russet Potatoes, peeled and sliced
1 ½ cups Vegetable broth
2 tsp Hawaiian Red Salt
1 tsp fresh ground Black Pepper
Set the Instant Pot on Sauté and add in two tablespoons of avocado oil and garlic. Stir and sauté the garlic until golden brown and aromatic.
Put in potatoes and vegetable broth, close lid and lock. Set on High Pressure for 10 minutes, allow to natural release about 5 minutes and finish off with a quick release.
Add in remaining two tablespoons of avocado oil and some vegetable broth or water, and mash the potatoes with a potato masher or with electric beaters. Add in liquid slowly until potatoes are desired texture.
Add Hawaiian red salt and pepper to taste.
Serve warm and enjoy! If the dish must be reheated add a little vegetable broth and drizzle of avocado oil to keep the potatoes moist. Top with gravies or enjoy by itself with just the Hawaiian Salt showcased.
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