2 ¼poundsYukon gold potatoespeeled and chopped into 1-2 inch chunks
½cupgluten free chicken broth
½cupdairy free milksuch as oat or rice
¼cupdairy free margarine
salt and pepperto taste
Pour the chicken broth into the pressure cooker and place the trivet inside. Pour the potatoes on top of the trivet. Secure the lid and set the pressure valve to "sealing". Set to the manual setting for 10 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to release remaining pressure. Remove the lid and the trivet.
Add the dairy free margarine and milk to the pot and mash the potatoes using a potato masher. Mash just until lumps are gone and potatoes have thickened. Add additional milk if needed. Salt and pepper to taste. Serve immediately or keep warm in the pressure cooker until ready to serve.
Nutrition facts for a ¾ cup serving: Calories: 150, Total fat: 7.6 grams, saturated fat: 2 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 252 mg, total carbohydrate: 19 grams, fiber: 1.6 grams, total sugars: 0.8 grams, added sugar: 0.1 grams, protein: 2.3 grams.
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