Thank you Kim Hoffman from The Healthy Hoff for reviewing Vegan Under Pressure and featuring my Garlic Parsley Mashed Potatoes recipe. This recipe can be found below and on page 217 of Vegan Under Pressure.
Garlic Parsley Mashed Potatoes – Vegan Under Pressure
Pressure cooking potatoes means that making real mashed potatoes takes just minutes. Make them as lumpy or smooth as you like.
Ingredients
- 4 medium Yukon Gold yellow Finn, or russet potatoes, peeled, if desired, cut into 2-inch pieces
- 1 cup vegetable or allium stock
- 6 cloves garlic peeled and cut in half
- 1/2 cup soy or other nondairy milk
- 1/2 cup minced flat-leaf parsley
- Salt
- Vegan margarine optional
Instructions
- Add the potato pieces to a pressure cooker along with the stock and garlic
- Lock on the lid. Bring to high pressure. Cook for 4 minutes. Quick release the pressure. Remove the lid, carefully tilting it away from you.
- Mash the potatoes with a potato masher or a hand blender, not an immersion blender. Depending upon the consistency you want, add all the milk or use less. Add the parsley, salt to taste, and margarine, if desired. Stir to combine. Serve hot.
Notes
Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Hi Jill,
Am solo elder who could really use your guidance. After many decades, have recently returned to vegan life and am ready to buy my first ever pressure cooker; your book is due to arrive in a few days, thank you. So many options; am overwhelmed.
Have narrowed down to possibly buy expensive Fissler 4.8 qt. stovetop, available as Vitaquick or Vitavit. after months looking for legitimate stainless steel option. Zavor won’t ship to Hawaii so bumped from top of list because I wont be able to get accessories (only pot through Amazon).
Need simplest, easiest to use and care for scenario since new recipes will be an adventure in themselves. This will be a once-in-a-lifetime purchase. Am open to all your suggestions on brand, size (6 qt. better?) and selection: if Fissler, which Vita?
Am grateful to have found a way to ask for your help. Thank you for your kind consideration and any advice you’re willing to give. Much appreciated! Mahalo and Aloha, Jill! Best to you! Katrina
Hello Katrina,
I am not thrilled with the Fissler for cooking non-meat items. It is not only expensive, as you know, but it is heavy, even without food in it. I Have not seen the 4.8 quart but just took a look online. Surprised that it is sold at Target and that it’s about twice as much as many other cookers.
I see that Cuisinart has a 6 quart stainless cooker available at Williams Sonoma for $100. You might take a look at it.
I certainly want you to get the one that will work best for you. Is there any reason that you haven’t considered one of the electric cookers? Both Instant Pot and Mealthy have stainless inserts.
Feel free to email me directly and we can continue the conversation if you want to.
Dear Jill,
Thank You for your communication. I have been thinking about you and wondering why I hadn’t heard from you. So glad to know you have been so busy cooking healthy food to share with all of us.
Thank You, Jill
All is going well in my world Carol. Happiest when I have the time to reach out and share.
Jill, I just want you too know that I love your recipes and VUP!
Hi Jill
Do u have a great tasting recipe for a mushroom gravy to go over the potatoes?
Thanks
In my book Nutrition CHAMPS I have a recipe for Rich Mushroom Gravy. It is very easy to make and people really love it. I add porcini mushroom powder (or ground porcini mushrooms) to it to give it a very rich flavor. If you have the book, it is on page 126.