These are yummy and QUICK, just 4 minutes! I loved my Instant Pot when we lived in a stick and brick home; it's essential now that we live in an RV.
8 medium Russet or Yukon Gold Potatoes
1 1/2 - 2 C of Vegetable Broth (I used 2 and drained some off)
6 gloves of garlic, peeled, cut in 1/2
1/2 C Non-Dairy Milk
1/4 C Chopped Parsley
Cut potatoes in 8 chunks.
Place potatoes, broth and garlic in Instant Pot (I added some onions).
Move valve to sealed.
Click "manual" and set timer for 4 min.
When it goes off, turn valve to "vent."
Smash potatoes with a potato masher (or bash with mixer).
Add non-dairy milk if needed.
Salt to taste. Add parsley if wanted.
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