Go Back

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.


  • 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


  • 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.


Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.