Peel and quarter your potatoes
3 lbs Yukon gold potatoes
Add them to the instant pot along with water OR vegetable broth, oat milk and salt. You can add more salt later if you'd like. (If you don't have oat milk, I provide more options in the notes section below)
1 cup unsweetened and plain extra creamy oat milk, ¼ cup water or vegetable broth, ½ teaspoon salt
Set instant pot to high pressure and cook for 10 minutes
Let the instant pot slow release for 3-5 minutes, then quick release
Add in butter. Add more if you'd like.
3-4 tablespoons vegan butter
To make this extra creamy, add in some vegan sour cream (I love Kite Hill).
2 tablespoons vegan sour cream or vegan mayo
Mash everything up until all of the liquid and butter is well combined. Taste and add more salt and butter if needed. Top with black pepper.