Instant Pot Mashed Potatoes and Cauliflower

Name: Instant Pot Mashed Potatoes and Cauliflower
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 medium potatoes, peeled and sliced into rounds (3 pounds, I like half Yukon and half russet); 1 medium-large head cauliflower, cored and roughly chopped (1 1/2 pounds florets); 3 cups water; 2 tsp kosher salt, divided (more to taste); 1/2 cup milk of choice* (I used unsweetened almond); 1/4 cup butter (or vegan butter); 1 tsp garlic powder; Freshly ground black pepper

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 8

Cost: $4.13 /serving

Author : Alexis Joseph | Hummusapien

Instant Pot Mashed Potatoes and Cauliflower

Ingredients

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4 medium potatoes, peeled and sliced into rounds (3 pounds, I like half Yukon and half russet)1 medium-large head cauliflower, cored and roughly chopped (1 1/2 pounds florets)3 cups water2 tsp kosher salt, divided (more to taste)1/2 cup milk of choice* (I used unsweetened almond)1/4 cup butter (or vegan butter)1 tsp garlic powderFreshly ground black pepper

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Instructions

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Step 1

Place potatoes and cauliflower in the Instant Pot. Add 3 cups water and sprinkle with 1 tsp kosher salt.

Step 2

Seal lid and cook on Manual, High Pressure for 10 minutes. (Note that it will take ~10 minutes to come to pressure before it starts counting down.) Quick release remaining pressure. Drain vegetables and return to Instant Pot.

Step 3

Add milk, butter, garlic powder, and salt and pepper to taste. You can also add a couple spoonful of yogurt for extra tang or a handful of grated Parmesan cheese. Use a potato masher to mash until you reach your desired consistency, or for extra creamy potatoes, whip them in a stand mixer or in a bowl using electric beaters. Taste and add salt if needed (I added another 1/2 tsp since some of the salt gets drained). Garnish with fresh thyme, parsley, or chives. Leftovers will keep in the refrigerator for three-four days.