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Preparation Time: 5 minutes
Cook Time: 4 minutes
Serves: 4 servings
Ingredients
4 medium russet, yellow finn or yukon gold potatoes (cut each potato into 8–12 chunks)
6 (peeled & cut in 1/2) garlic cloves
1 cup veggie broth
Salt
1/2 cup vegan milk (soy milk)
1/4 cup parsley, chopped
Method
1. Add potato chunks into a pressure cooker pot.
2. Add garlic and broth into the pressure cooker pot.
3. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
4. Cook for 4 minutes on high pressure.
5. After cook time has been reached, slide steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
6. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
7. With an immersion blender or potato masher, break the potatoes until desired consistency is reached.
8. Add the vegan milk into the pressure pot.
9. Add parsley into the potato mixture and season with salt as necessary.
10. Serve hot into platters and enjoy.
