Instant Pot garlic-flavored mashed potatoes or Aloo Bharta is an easy side dish that's gluten and dairy-free. This recipe includes all tips and tricks to make the most perfect and creamiest mashed potatoes in just 20 minutes!
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What is Aloo Bharta
Mashed Potatoes is a dish that is loved by all. While we all have made the basic recipe and given it little variations here and there, this Indian/Pakistani style mashed potatoes recipe will blow your mind. Besides being super easy, this gives mashed potatoes a whole new flavor.
Traditionally, Mashed Potatoes are served as a side and it is mainly prepared as an accompaniment that is a blend of herbs and potatoes. The beauty of this Pakistani version is it's way better because you can also use it as a main course and serve it with bread/roti.
I made it thinking it was a Pakistani dish but later got to know that its roots were in Rajasthan, India. It is also widely made in North India. I call it the Indian-style dairy-free mashed potatoes! It's mildly spiced, creamy, and buttery, making it truly a lip-smacking dish, at least I will not be making any other version of mashed potatoes henceforth.
Seasoned mashed potatoes are one of the simplest and quickest meals I have made for myself. It's an ideal dish to make when you have nothing to cook, are too bored to cook anything elaborate, have limited ingredients, or when you feel like eating something delicious. It's also perfect for Thanksgiving!
Eating potatoes will not make you fat
Yes, that is true! This high-carb vegetable is a surprising source of vitamin C as well and it provides useful amounts of starch, thiamine, and niacin and around a hundred grams will provide about eighty calories. Mashed potatoes are low in fat, high in potassium, and only have 150 calories (loaded with vitamins and nutrients) per potato/serving.
Potatoes in any form are one of the most versatile vegetables and can be added to any dish to elevate the flavor. So nutrition and calorie-wise it really is not a bad idea to include potatoes in your diet. Just don't overdo it!
Why make this
- Cooking it in the Instant Pot makes it super easy, quick, and perfect
- The onion-garlic mixture elevates the flavor
- Requires no draining
- Can easily be doubled or halved
- It's vegan and gluten-free
Ingredients needed 🧾
Potatoes - I use Russet or Yukon Gold to make mashed potatoes. Even Idaho potatoes work. If you don't plan on peeling the skin, use red and white potatoes. They taste great! Basically, choose higher starch potatoes for the fluffiest, smoothest, and most flavor-packed mash. Starch helps absorb butter and cream better while giving the potatoes a naturally fluffy, whipped texture. While prepping, I usually keep 1-2 potatoes per person depending on the size. Russet potatoes mash up light and fluffy, while Yukon Gold has a naturally buttery flavor and creamy, dense consistency.
Butter - You can use plain vegan butter or even flavored one. You can also use any cooking oil instead.
Spices - Turmeric and paprika work as great seasonings.
Cream - I have used vegan creamer. You can also use vegan sour cream, cream cheese, or yogurt.
Onions, cilantro, and garlic - This extra seasoning elevates the flavors of these vegan mashed potatoes.
Besides all the ingredients, you will also need an Instant Pot to make these dairy-free mashed potatoes.
How to make it 🔪
Wash and peel the potatoes. Chop them into medium-sized chunks. Transfer them to a bowl with cold/ice water with no salt ( so that they don't turn black) till you add them to the Instant Pot. Doing this is also one way to get fluffy mashed potatoes. If you use hot or warm water, it will start cooking the potatoes and that would result in uneven cooking of the potatoes.
- Place them in the Instant Pot and add ¾ cup water. Add salt and turmeric powder. Close the lid and cook in manual/pressure mode for 10 minutes. Release pressure naturally.
- Meanwhile, add oil or vegan butter to a pan, and once it's hot, saute garlic and cilantro till it browns a bit.
- Then add chopped onions, paprika, and salt. Continue to saute till the onions turn translucent.
- Now add the vegan creamer. Mix and bring to a boil. Once it thickens, take it off the flame. Keep this mixture aside for now.
- Open the Instant Pot lid and using a potato masher, mash the potatoes while they are still inside the pot.
- Pour the prepared onion mixture over it and give it all a good mix. Check the seasoning and add salt and pepper accordingly. Keep it warm in the Instant Pot using the ‘warm’ setting until ready to serve.
Serving suggestions 🍽
Serve this Instant Pot garlic-flavored mashed potatoes for breakfast as a side to eggs, as a spread for bread or toast, with fruits, pancakes, etc. Aloo Bharta can also be served as a side for any Indian flatbread like roti, chapati, Bhakri, paratha, or naan. You can also serve this as a side to any holiday main course meal. If you love potatoes as much as we do, then you will find these dairy-free mashed potatoes finger-licking good!
Ways to use leftover mashed potatoes
You can use it in any recipe that calls for mashed potatoes. Otherwise, you can also add them to burger patties, and use them as stuffing for paratha, or as a filling for Masala Dosa! But here are some recipes that call for plain or seasoned mashed potatoes - Mashed Potato Cheese Sandwich, Grilled Dabeli Pizza, Semolina Vegetable Bites, Mashes Potato Hummus Waffles, Puff Pastry Samosa, Instant Potato Dosa, and Vada Pav.
What food goes well with mashed potatoes
Serve a bowl of dairy-free Instant Pot mashed potatoes with some gravy, Waffles, Meatballs, Enchilada Casserole, Soup, or even pancakes! You can even saute or grill some veggies like broccoli, carrot, and peas, and serve with these seasoned mashed potatoes.
Top recipe tips 💭
Add vegetable stock instead of water when cooking the potatoes for more flavor and nutrition. While mashing them, you can leave some small lumps or mash them creamy. Besides cilantro, you can also add other herbs like parsley, thyme, or rosemary to flavor these seasoned garlic mashed potatoes.
Preparing the mixture in vegan butter will make it more creamy and give it a nice flavor. But you can also use any cooking oil instead. Ensure that the dairy-free creamer you choose is unsweetened, and not flavored. You can also use vegan sour cream, cream cheese, yogurt, or milk instead of creamer. If adding dairy-free yogurt, mix it in quickly to prevent it from curdling. Not vegan? Simply swap dairy-free creamer with regular creamer.
To make it a complete one-pot meal, prepare the onion mixture in the Instant Pot using the saute mode. Take it out and then cook the potatoes. In fact, if you are using store-bought mashed potatoes, you can easily spice them up with this onion-garlic mixture.
Recipe FAQs 📖
It stays well in the fridge for 3-4 days. You can also freeze it for up to two months. To defrost, leave it in the fridge overnight to thaw completely. In fact, you can also cook the potatoes ahead of time and store them in the fridge for up to 3-4 days or freeze them.
You can definitely make them ahead of time and store them. Just add some butter at the last minute to make them taste freshly mashed. Then when you want to make Aloo Bharta or seasoned mashed potatoes, simply prepare the onion mixture and add it to your mash.
I use Russet or Yukon Gold to make mashed potatoes. Even Idaho potatoes work. If you don't plan on peeling the skin, use red and white potatoes. They taste great! Basically, choose higher starch potatoes for the fluffiest, smoothest, and most flavor-packed mash. Starch helps absorb butter and cream better while giving the potatoes a naturally fluffy, whipped texture. While prepping, I usually keep 1-2 potatoes per person depending on the size. Russet potatoes mash up light and fluffy, while Yukon Gold has a naturally buttery flavor and creamy, dense consistency.
Feel free to leave the potato peels on. You will save on prep time. Just ensure you scrub the potatoes really well before cooking them. Use a pressure cooker or boil the potatoes any other way if you don't have an Instant Pot. In order to give it a more robust and earthy flavor, roast/grill the potatoes first and then mash them.
More potato recipes
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Recipe 📖
Instant Pot Mashed Potatoes | Vegan Aloo Bharta
Equipment
Ingredients
- 6 potatoes
- ¾ cup water or vegetable stock
- 1 teaspoon turmeric powder
- salt
To make the onion mixture
- 1 tablespoon vegan butter
- 6-7 cloves garlic
- ⅓ cup cilantro chopped
- 1 onion finely chopped
- 1 tablespoon paprika
- 1 + ⅓ cup vegan creamer
- salt
- pepper
Instructions
- Wash and peel the potatoes. Chop them into medium-sized chunks. Transfer them to a bowl with cold/ice water with no salt ( so that they don't turn black) till you add them to the Instant Pot. Doing this is also one way to get fluffy mashed potatoes. If you use hot or warm water, it will start cooking the potatoes and that would result in uneven cooking of the potatoes.
- Place them in the Instant Pot and add ¾ cup water. Add salt and turmeric powder.
- Close the lid and cook in manual/pressure mode for 10 minutes. Release pressure naturally.
- Meanwhile, add oil or vegan butter to a pan, and once it's hot, saute garlic and cilantro till it browns a bit.
- Then add chopped onions, paprika, and salt. Continue to saute till the onions turn translucent.
- Now add the vegan creamer. Mix and bring to a boil. Once it thickens, take it off the flame. This could take 5-7 minutes on medium flame. Keep this mixture aside for now.
- Open the Instant Pot lid and using a potato masher, mash the potatoes while they are still inside the pot.
- Pour the prepared onion mixture over it and give it all a good mix.
- Check the seasoning and add salt and pepper accordingly.
- Keep it warm in the Instant Pot using the ‘warm’ setting until ready to serve.
Notes
Nutrition
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