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    You are here: Home » Recipes » Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes

    Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes

    Published: Nov 26, 2019 · Last Updated: Mar 31, 2020 by Karielyn Tillman · This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases.

    Jump to Recipe Print Recipe
    Overhead view of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white marble surface with a cream cloth napkin to the side with text overlay
    Close-up image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes next to a cream cloth napkin with text overlay
    Vertical image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white surface with text overlay

    This Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes recipe is a healthy plant-based side dish that's so easy to make with an Instant Pot and only 9 clean, real food ingredients. They're made without any dairy such as butter or cream, are Medical Medium compliant and ready to enjoy in under 30 minutes!

    A horizontal image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white surface with a cream cloth napkin in the background

    Upgrade your plain mashed potatoes with a healthy combination of turmeric and black pepper!

    Here's Why This Recipe Works

    Here's why this recipe works - my top 3 reasons:

    1. Uses an Instant Pot to shorten cooking time
    2. Can be made with a food processor or mixing bowl
    3. Made with only 9 clean, real food ingredients

    Uses An Instant Pot To Shorten Cooking Time

    I used an Instant Pot to prepare the potatoes and it only takes a total of 20 minutes.

    The first 10 minutes is to allow the potatoes to pressure cook and the remaining 10 minutes is for them to steam release cook.

    Not to worry if you don't have an Instant Pot - just boil them on the stovetop until they are soft.

    Can Be Made with a Food Processor or Mixing Bowl

    There are two different ways you can make the mashed potatoes.

    For example, you can mix them in a food processor or in a mixing bowl using a fork.

    Make sure you read a little further down where I go into more details about the pros + cons of both methods.

    Made With Only 9 Clean, Real Food Ingredients

    We all know traditional mashed potatoes are made with butter, milk and sometimes cheese, sour cream and even cream cheese.

    My healthier plant-based version is made with clean, real food ingredients like almond milk, tahini, and lemon juice to give it a dairy-free creamy texture.

    Then, to give them their unique flavor, they're seasoned with turmeric, ground black pepper, smoked paprika, freshly crushed garlic, and Himalayan pink salt.

    You can enjoy this healthy recipe because it's plant-based, vegan, gluten-free, dairy-free, soy-free, egg-free, and Medical Medium compliant. 

    Feel Good About What You Eat text graphic

    How To Make This Recipe: Step-by-Step Instructions

    Here is how to make this recipe and I'll show you with step-by-step instructions below.

    Step 1: Prepare the Potatoes

    Firstly, wash the potatoes and then quarter each one into (4) pieces. This will help them cook quicker and evenly in the Instant Pot.

    Side-by-side instructions showing how to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes with one image of uncut potatoes and another images showing the potatoes cut into cubes

    Step 2: Pressure Cook the Potatoes

    Secondly, add (1) cup of filtered/purified water to the bottom of your Instant Pot. Another option is to add organic vegetable broth.

    Place the quartered potato pieces into the Instant Pot and spread them on the bottom as evenly as possible.

    Some of them will be stacked on top of each other, but that is fine.

    In addition, it is not necessary to use the wire rack before adding the potatoes to the Instant Pot. 

    Set the Instant Pot on these settings:

    • Pressure Cook
    • High Pressure 
    • 10 minutes
    • with the vent closed

    Once they are finished pressure cooking for 10 minutes, allow an additional 10 minutes steam cooking with the vent closed.

    When the potatoes are ready, remove them from the Instant Pot with a slotted spoon. 

    Be careful when removing the lid because there will be a tiny amount of steam that is released through the vent.

    Don't worry if the potatoes break apart or don't stay in one piece because you are getting ready to mash them together.

    Side-by-side image of how to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes in an Instant Pot with settings

    Step 3: Gather and Measure the Ingredients

    Thirdly, once the potatoes are ready, gather and measure all the ingredients you'll need to make this recipe so you can mix everything together quickly.

    Image of all the ingredients needed to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes measured out in glass bowls on a white marbled surface

    Step 4: Mix All Ingredients Together

    Fourthly, you have two options to mix everything together:

    • Food Processor - Transfer the cooked potatoes to a food processor. Add the remaining ingredients and process until all ingredients are well combined and the potatoes are the consistency you prefer.

    Side-by-side images showing how to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes in a food processor with before and after photos of mixing the ingredients together

    • Mixing Bowl - Transfer the cooked potatoes to a large mixing bowl and using a fork or potato masher, mash the potatoes to the consistency you prefer. Stir them together until they become creamy and smooth. Then, add the remaining ingredients and stir until well combined.

    Side-by-side images of how to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes with one bowl showing the potatoes mashed with a fork and the second photo showing them creamed together

    Side-by-side images showing how to make Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes adding the ingredients to the cooked potatoes in one image and after they've been stirred in on the other image

    Next, taste the potatoes and adjust the seasonings to your preference.

    Using 1/4 cup of non-dairy milk will give the potatoes a "thick" consistency. Add additional milk if you prefer thinner mashed potatoes.

    Step 5: How To Store The Mashed Potatoes

    Lastly, store the potatoes in an air-tight BPA-free container in the refrigerator.

    Overhead image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white surface with a cream cloth napkin next to it

    Expert Tips and Ingredient Substitutions

    Here are some expert tips to make this recipe perfectly:

    Potatoes. In this recipe, I used (10) small organic gold potatoes. The size of each potato was about 2 1/2 inches which yielded right at 3 cups of mashed potatoes. Keep in mind the average size of gold potatoes should vary between 2 1/2 inches to 3 1/2 inches, so you may need more or less than (10) potatoes to yield 3 cups. In addition, having a couple extra or larger potatoes will mean you will need to adjust the seasonings a little bit. 

    Water. I highly recommend using filtered/purified water to cook your potatoes instead of tap water. For example, I use a Berkey water filter system when cooking in all my recipes.

    Garlic. I recommend using fresh garlic that has been crushed with a garlic crusher which will give you the most garlic flavor.

    Non-Dairy Milk. My milk of preference is homemade almond milk, however, feel free to use your favorite non-dairy milk. Just make sure it's unsweetened. In addition, if you like mashed potatoes with a thinner consistency, you can add additional non-dairy milk until you get it to your liking.

    Ground Turmeric. If you are new to using ground turmeric, please be aware that it STAINS EVERYTHING so be careful about what it comes into contact with and make sure you rinse your bowls + utensils as soon as you are through. In addition, if you use a food processor to mix the potatoes, it will stain any white parts.

    Tahini. I added this to help make the potatoes extra creamy. You can use homemade tahini or an organic store-bought brand.

    Lemon Juice. Using freshly squeezed lemon juice will give you the most nutrients and best lemon flavor, but feel free to use organic store-bought if you don't have fresh lemons on hand.

    Smoked Paprika. This ingredient gives the mashed potatoes a "smoky" flavor, but it can be omitted if you prefer.

    Ground Black Pepper. Turmeric works best when combined with black pepper, so it's a key ingredient in this recipe. Therefore, I recommend it not be omitted.

    Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.

    Using a Food Processor vs. a Mixing Bowl

    The texture of your mashed potatoes will depend on which method of mixing you use.

    Food Processor.

    • Pro: Will yield ultra-smooth mashed potatoes with little to no skins remaining. Mixing them is a breeze with just a touch of a button on your food processor.
    • Con: The turmeric is very likely to stain any white parts of your food processor.

    Mixing Bowl.

    • Pro: Easy one-bowl clean up with no worries about turmeric staining.
    • Con: Will yield slightly "lumpy" mashed potatoes with obvious pieces of potato skins mixed in.

    It really just depends on the potato texture and clean-up as to which method to use so the choice is yours!

    Close-up vertical image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white marble surface with a cream cloth napkin next to it

    Want More Healthy Plant-Based Potato Side Dish Recipes?

    Check out these:

    • Roasted Smashed Potatoes with Smoky Paprika Habanero Sauce
    • Vegan Cheesy Scalloped Potatoes
    • Garlic and Shallot Fingerling Potatoes
    A horizontal image of a white bowl filled with Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes on a white surface with a cream cloth napkin in the background

    Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes

    This Gluten-Free Vegan Turmeric and Black Pepper Mashed Potatoes recipe is a healthy plant-based side dish that's so easy to make with an Instant Pot and only 9 clean, real food ingredients. They're made without any dairy such as butter or cream and are ready to enjoy in under 30 minutes!
    { Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Medical Medium }


    5 from 5 votes
    Print Pin Review Save For Later Saved!
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Yields: 6 servings
    Calories : 121

    Equipment

    • Instant Pot

    Ingredients

    For the potatoes:

    • 10 small organic gold potatoes
    • 1 cup water (filtered/purified) (filtered/purified)

    For the add-ins:

    • 1/2 cup homemade almond milk
    • 2 tablespoons organic tahini
    • 1 tablespoon organic lemon juice (freshly squeezed)
    • 2 cloves organic garlic (freshly crushed)
    • 1 teaspoon organic ground turmeric
    • 1 teaspoon organic ground smoked paprika
    • 1 teaspoon organic ground black pepper
    • 1 teaspoon Himalayan pink salt
    US Customary - Metric

    Instructions

    Prepare the potatoes:

    • Wash the potatoes then quarter each one into (4) pieces.
    • Add (1) cup of filtered/purified water or organic vegetable broth to the bottom of your Instant Pot.
    • Place the quartered potato pieces into the Instant Pot and spread them as evenly as possible. Some of the potatoes will be stacked on top of each other, but that is fine. It is not necessary to use the wire rack before adding the potatoes to the Instant Pot.
    • Set the Instant Pot on PRESSURE COOK, HIGH PRESSURE for 10 MINUTES with the VENT CLOSED.
    • Once they are finished pressure cooking for 10 minutes, allow an ADDITIONAL 10 MINUTES steam cooking with the vent closed.
    • When the potatoes are ready, remove them from the Instant Pot with a slotted spoon. Don't worry if they break apart or are too soft to stay in one piece - you are getting ready to mash them together.

    Mix all the ingredients together:

    • Transfer the cooked potatoes to a large mixing bowl.
    • Using a potato masher or fork, mash the potatoes to the consistency you prefer. Then, stir them until they are creamy and smooth.
    • Add the remaining ingredients to the mixing bowl and gently stir them into the mashed potatoes until everything is well combined.
    • Taste the potatoes and adjust the seasonings to your preference.
    • Using 1/2 cup of non-dairy milk will give the potatoes a "thick" consistency. Add additional milk if you prefer thinner mashed potatoes.
    • Store in an air-tight BPA-free container in the refrigerator.

    Recipe Notes

    Potatoes. In this recipe, I used (10) small organic gold potatoes. The size of each potato was about 2 1/2 inches which yielded right at 3 cups of mashed potatoes. Keep in mind the average size of gold potatoes should vary between 2 1/2 inches to 3 1/2 inches, so you may need more or less than (10) potatoes to yield 3 cups. In addition, having a couple extra or larger potatoes will mean you will need to adjust the seasonings a little bit. 
    Garlic. I recommend using fresh garlic that has been crushed with a garlic crusher which will give you the most garlic flavor.
    Non-Dairy Milk. My milk of preference is homemade almond milk, however, feel free to use your favorite non-dairy milk. Just make sure it's unsweetened. In addition, if you like mashed potatoes with a thinner consistency, you can add additional non-dairy milk until you get it to your liking.
    Ground Turmeric. If you are new to using ground turmeric, please be aware that it STAINS EVERYTHING so be careful about what it comes into contact with and make sure you rinse your bowls + utensils as soon as you are through. In addition, if you use a food processor to mix the potatoes, it will stain any white parts.
    Tahini. I added this to help make the potatoes extra creamy. You can use homemade tahini or an organic store-bought brand.
    Lemon Juice. Using freshly squeezed lemon juice will give you the most nutrients and best lemon flavor, but feel free to use organic store-bought if you don't have fresh lemons on hand.
    Smoked Paprika. This ingredient gives the mashed potatoes a "smoky" flavor, but it can be omitted if you prefer.
    Ground Black Pepper. Turmeric works best when combined with black pepper, so it's a key ingredient in this recipe. Therefore, I recommend it not be omitted.
    Himalayan Pink Salt. This is my salt of preference, however, you can always substitute it with sea salt.
    Mixing Bowl vs. Food Processor. Either method can be used and there are pros + cons of using both, including the consistency of the mashed potatoes and clean up. Please read my detailed description in the recipe post for more information.
    Serving Size: This recipe will make (3) cups of mashed potatoes. Serving size is calculated at 1/2 cup equaling (1) serving for a total of (6) servings.

    Nutrition Information

    Serving: 1svg | Calories: 121kcal | Carbohydrates: 23g | Protein: 5g | Fat: 2g | Sodium: 260mg | Fiber: 5g | Sugar: 1g | Calcium: 64mg
    Course:Side Dish
    Cuisine:American
    Recipe Author: Karielyn Tillman
    Did You Make This Recipe?Leave a Rating + Comment Below!

     

     

     

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    Karielyn Tillman

    Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home™ website since 2012. I specialize in creating easy, healthy plant-based and Medical Medium® compliant recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.

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    Reader Interactions

    Comments

    1. Peggy M says

      March 19, 2021 at 3:27 pm

      5 stars
      Absolutely delicious and will now be a weekly staple in winter!

      Reply
      • Karielyn Tillman says

        April 05, 2021 at 8:05 am

        Hi there Peggy! I'm so glad to hear you liked my recipe! Thanks so much for trying it out and for letting me know you much you enjoyed it...I sincerely appreciate it 🙂

        Reply

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