(photography by Elaine Gordon)
by Elaine Gordon of Eating by Elaine
This quick and easy recipe is great for no-fuss gourmet entertaining. It is dairy-free and lighter than classic mashed potato recipes, but I promise you won’t notice the difference.
On Thanksgiving day, saving precious minutes can be critical to pulling off the meal. That is why I love recipes like this that leverage the Instant Pot for speedy cooking. The potatoes cook whole (no need to chop) in just 14 minutes.
While the potatoes cook, you can infuse the butter with garlic flavor which gives it a subtle but not overpowering garlic taste that makes this dish. It sounds fancy and complicated but it is actually super easy. You just smash the garlic cloves and let them cook in the melted butter for a bit.
Then discard the garlic (or save for other use). I also use rosemary-infused olive oil in this recipe, which compliments the garlic well and adds another flavor dimension that makes this dish extra gourmet.
Once the potatoes are done cooking, drain out the water and mash them in the pot (saves a dish). Then, mix in the garlic-infused butter and the rosemary olive oil mixture. Season with salt and serve hot! I like to garnish with a pat of butter, freshly chopped chives, freshly ground black pepper and a few tiny sprigs of thyme or rosemary.
The result is light and fluffy mashed potatoes that are perfectly flavored and not overpowering. Everyone loves this recipe and I love that it couldn’t be easier to make.
If you do make this dish ahead of time the potatoes will absorb moisture so just be sure to rehydrate the potatoes before serving by adding vegetable broth, oil and/or vegan butter. (I like the soy-free Earth’s Balance brand).
This recipe is vegan, dairy-free, soy-free, refined sugar-free, nut-free and gluten-free, which makes it wonderful for serving a crowd with varied food allergies or food sensitivities.