– In your Instant pot, combine cauliflower, potatoes, broth, salt, garlic and herbs (if using). – Place the lid on you Instant Pot and lock it into place. Make sure the valve is switched to sealing.
– Using the MANUAL mode, cook the potatoes and cauliflower on HIGH pressure for 8 minutes. It will take your Instant Pot about 10 minutes to get up to pressure. – Once done cooking, quick release the pressure.
Using a potato masher, mash potatoes, cauliflower and garlic together. Add the oil/butter and yogurt/sour cream/coconut milk and mash a bit more to combine. For an extra smooth mash, transfer everything from the Instant Pot (including remaining liquid) to to a food processor. Add yogurt/sour cream/coconut milk and oil/butter and pulse until the mixture is smooth.
– Taste and season with black pepper or more salt if desired.
– Enjoy hot. Store leftovers in your fridge in an airtight container for up to 5 days.