by: Ashley Shapiro
Vegan, Gluten Free, Nut Free, optional oil-free
4 cups russet potatoes, cubed (about 5 medium sized potatoes)
2 cups water
1 tsp salt
1 tbsp garlic powder
3 tbsp vegan butter
1/4 cup @theoatyeah “The Extra Creamy One” oatmilk
1 large yellow onion, sliced
2 tbsp olive oil
First wash the potatoes & chop into 2” cubes. I like to leave the skin on because extra vitamins and minerals, but feel free to peel if you prefer! Place cubed potatoes into an instant pot, add salt and water, stir.
Cover and set your instant pot to “pressure cook” on high, for 5 min. Once done, allow the steam to gradually release for about 10 minutes. Then, drain potatoes and put back in the instant pot. If you don’t have an instant pot, simply boil potatoes until tender, drain, and place pack in the pot
While the potatoes are cooking, heat 2 tbsp olive oil in a medium sized pan at medium heat. Add sliced onion and cook over medium heat, stirring occasionally, until caramelized and golden brown.
Add oatmilk, onion, garlic powder, vegan butter, and a sprinkle of black pepper to the potatoes. Use an immersion blender to mix and mash everything together until it’s just how you like it. You could also use a hand mixer or potato masher 👌
Top with chives and enjoy!