Wondering how to make instant pot mashed potatoes? Not only is this mashed potato recipe dairy free (vegan-friendly) and Paleo, but it's also super easy to make and bursting with flavor like sweet roasted garlic, nutty nutritional yeast and bright chives. And it's beyond creamy thanks to cauliflower, olive oil and cashew milk! Even better--these mashed potatoes are low fat, high in fiber and collagen protein, and chockfull of Vitamin C, B and K. The best comfort food!
On a piece of aluminum foil, add a head of garlic drizzled with olive oil. Roast at 400F for 1 hour. When done, peel the garlic or squeeze out the cooked garlic from the peels. Set aside.
Add the steamed potatoes, cauliflower and roasted garlic to a large glass bowl. Combine with the remaining ingredients and mash until mixed well and desired consistency is achieved (I prefer my mashed potatoes on the chunky side, so I'm careful not to overmash). Serve and enjoy!