Minutes Prep time: 10
Minutes Total time: 30
Servings: 12
Difficulty: easy
2 pounds Yukon Gold potatoes, cut in large pieces (about 6 medium potatoes)
1 bag (14.4 oz each) Birds Eye® Cauliflower Florets (about 4 cups)
3 cups water
1/2 cup Earth Balance® Soy Free Buttery Spread
1/2 cup almond milk
3 tablespoons chopped fresh chives
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 31 mg | 3% |
| Carbohydrate | 17 g | 6% |
| Cholesterol | 0 | |
| Total Fat | 8 g | 12% |
| Iron | 2% | |
| Calories | 143 kcal | 7% |
| Sodium | 410 mg | 17% |
| Protein | 2 g | 4% |
| Saturated Fat | 2 g | 10% |
| Sugars | 2 g | 0 |
| Vitamin C | 25 mg | 42% |
Place potatoes, cauliflower and water in 6-quart electric pressure cooker pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook 8 minutes. Quick release steam.
Carefully remove lid and remove pot from base; drain. Return potatoes and cauliflower to pot and add Earth Balance, almond milk, chives, salt and pepper. Mash with potato masher until blended and potatoes reach desired consistency.
Serve with this quick and easy Vegan Gravy: Melt 2 tablespoons butter in a medium saucepan over medium heat. Add 2 cups vegetable broth,1 tablespoon soy sauce, 1 tablespoon nutritional yeast, 1/2 teaspoon onion powder, 1/4 teaspoon poultry seasoning and bring to a boil. In a small bowl, add 1/4 cup flour to 1/3 cup cold water and stir well. Add the flour mixture to the pot and whisk until gravy thickens.
Pressure Cooker Cauliflower Mashed Potatoes
