Step 1

Remove the cashew sour cream, almond milk and vegan butter from refrigerator so it can come to room temperature while potatoes cook.

Step 2

Rinse the gold potatoes well and peel, if desired.

Step 3

Place the trivet in the bottom of the Instant Pot and add in 1 cup of water (for steaming).

Step 4

Place all of the gold potatoes on top of the trivet in the Instant Pot.

Step 5

Twist on the lid and set the valve on the lid to SEAL. Cook on manual high pressure for 12 minutes.

Step 6

After the instant pot has naturally released pressure for 10 minutes (the screen should read L10), manually release the rest of the pressure and remove lid.

Step 7

Carefully drain the remaining water out of the bottom of the Instant Pot and remove the trivet.

Step 8

Add in the vegan butter, almond milk, cashew sour cream, salt and garlic powder and mash with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.

Step 9

Add additional salt to taste. Serve immediately.

Step 10

Storage: Allow to cool completely, then store in an airtight container in the refriferator for up to 3-5 days.

Step 11

Remove the cashew sour cream, almond milk and vegan butter from refrigerator so it can come to room temperature while potatoes cook.

Step 12

Rinse the gold potatoes well and peel, if desired.

Step 13

Chop the potatoes into quarters.

Step 14

Add potatoes to a large pot and cover completely with cold water.

Step 15

Cover the pot with the lid and bring the potatoes to a boil over medium heat. Cook the potatoes until they are easily pierced with a fork without resistance, about 12-15 minutes.

Step 16

Once soft, drain the excess water out of the pot and mash the potatoes directly in the pot with the vegan butter, almond milk, cashew sour cream, salt and garlic powder with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.

Step 17

Add additional salt to taste. Serve immediately.

Step 18

Storage: Allow to cool completely, then store in an airtight container in the refriferator for up to 3-5 days.