This Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes recipe is a healthy plant-based side dish that's so easy to make with an Instant Pot and only 9 clean, real food ingredients. They're made without any dairy such as butter or cream and are ready to enjoy in under 30 minutes!

Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes

Ingredients

For the potatoes:

• 10 small organic gold potatoes
• 1 cup water (filtered/purified)

For the add-ins:

• 1/2 cup homemade almond milk
• 2 tablespoons organic tahini
• 1 tablespoon organic lemon juice (freshly squeezed)
• 2 cloves organic garlic (freshly crushed)
• 1 teaspoon organic ground turmeric
• 1 teaspoon organic ground smoked paprika
• 1 teaspoon organic ground black pepper
• 1 teaspoon Himalayan pink salt

Instructions

Prepare the potatoes:

• Wash the potatoes then quarter each one into (4) pieces.
• Add (1) cup of filtered/purified water or organic vegetable broth to the bottom of your Instant Pot.
• Place the quartered potato pieces into the Instant Pot and spread them as evenly as possible. Some of the potatoes will be stacked on top of each other, but that is fine. It is not necessary to use the wire rack before adding the potatoes to the Instant Pot.
• Set the Instant Pot on PRESSURE COOK, HIGH PRESSURE for 10 MINUTES with the VENT CLOSED.
• Once they are finished pressure cooking for 10 minutes, allow an ADDITIONAL 10 MINUTES steam cooking with the vent closed.
• When the potatoes are ready, remove them from the Instant Pot with a slotted spoon. Don't worry if they break apart or are too soft to stay in one piece - you are getting ready to mash them together.

Mix all the ingredients together:

• Transfer the cooked potatoes to a large mixing bowl.
• Using a potato masher or fork, mash the potatoes to the consistency you prefer. Then, stir them until they are creamy and smooth.
• Add the remaining ingredients to the mixing bowl and gently stir them into the mashed potatoes until everything is well combined.
• Taste the potatoes and adjust the seasonings to your preference.
• Using 1/2 cup of non-dairy milk will give the potatoes a "thick" consistency. Add additional milk if you prefer thinner mashed potatoes.
• Store in an air-tight BPA-free container in the refrigerator.

Notes

Potatoes. In this recipe, I used (10) small organic gold potatoes. The size of each potato was about 2 1/2 inches which yielded right at 3 cups of mashed potatoes. Keep in mind the average size of gold potatoes should vary between 2 1/2 inches to 3 1/2 inches, so you may need more or less than (10) potatoes to yield 3 cups. In addition, having a couple extra or larger potatoes will mean you will need to adjust the seasonings a little bit. 

Garlic. I recommend using fresh garlic that has been crushed with a garlic crusher which will give you the most garlic flavor.

Non-Dairy Milk. My milk of preference is homemade almond milk, however, feel free to use your favorite non-dairy milk. Just make sure it's unsweetened. In addition, if you like mashed potatoes with a thinner consistency, you can add additional non-dairy milk until you get it to your liking.

Ground Turmeric. If you are new to using ground turmeric, please be aware that it STAINS EVERYTHING so be careful about what it comes into contact with and make sure you rinse your bowls + utensils as soon as you are through. In addition, if you use a food processor to mix the potatoes, it will stain any white parts.

Tahini. I added this to help make the potatoes extra creamy. You can use homemade tahini or an organic store-bought brand.

Lemon Juice. Using freshly squeezed lemon juice will give you the most nutrients and best lemon flavor, but feel free to use organic store-bought if you don't have fresh lemons on hand.

Smoked Paprika. This ingredient gives the mashed potatoes a "smoky" flavor, but it can be omitted if you prefer.

Ground Black Pepper. Turmeric works best when combined with black pepper, so it's a key ingredient in this recipe. Therefore, I recommend it not be omitted.

Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.

Mixing Bowl vs. Food Processor. Either method can be used and there are pros + cons of using both, including the consistency of the mashed potatoes and clean up. Please read my detailed description in the recipe post for more information.

Serving Size: This recipe will make (3) cups of mashed potatoes. Serving size is calculated at 1/2 cup equaling (1) serving for a total of (6) servings.

https://thehealthyfamilyandhome.com/gluten-free-vegan-turmeric-and-black-pepper-mashed-potatoes/