12 small russet potatoes
1 white onion
broth or oil to sautƩ onions
3 cups Fresh Spinach **OR** 1 cup frozen
12-15 cloves Garlic, minced
3 Tbs Apple Cider Vinegar
6 Tbs Vegetable Broth
6 Tbs Nutritional Yeast
1 Tbs smoked parika
1 Tbs Dried Parsley
Ā½ tsp Ground Cumin
Ā½ tsp salt
Parchment paper
Fit all potatoes into instant pot or pressure cooker with 1 cup water. Pressure cook on high 4 minutes. Natural release 10 minutes once complete, then quick release.
Chop onion and sautƩ until soft.
If using fresh spinach, chop. Then add spinach, garlic, vinegar, and broth to pan with onion. SautƩ until wilted. Set aside.
Once potatoes are done, cool and peel.
Add all ingredients to stand mixer and mix vigorously until combined or stir/mash by hand.
Preheat oven to 450Ā°F.
Spread parchment over a sheet pan. Form mixture into palm sized balls (should get 24).
Bake 45 minutes, turning halfway.
by Responsible_Past9421