⅓cupdairy free milk of choicecoconut and unsweetened almond milk work great.
chivesfor garnish (optional)
Fill a large pot with water and add peeled potatoes. Bring potato pieces to a boil and cook until fork tender, about 12-14 minutes. Drain and return potatoes to the pot.
Add remaining ingredients (minus the chives) to the pot and use an immersion blender to blend until creamy. Alternatively, you can use a potato masher - they will just be a little chunkier! Add more salt and pepper to taste. Serve topped with chives if desired. Enjoy!
Add Potato chunks to the Instant Pot. Add water to cover potatoes completely (about 4-5 cups).
Lock the lid and turn the vent to "sealing". Cook on manual high pressure for 8 minutes.
Manually release the steam. Drain the potatoes then add them back into the pot.
Add in the remaining ingredients and mash well using a potato masher. Make them even creamier by blending with an immersion blender after!
If your potatoes feel too thick, slowly add more dairy free milk of choice until they reach the desired consistency!