Wash potatoes and cook on manual in instant pot (add 1.5C's water) for 12 minutes.
Drain water from potatoes. Add minced garlic, onion flakes, bouillon and plant-based milk to the potatoes. Mash or stir if you like them chunkier.
Directions for gravy:
cook mushrooms in a pan with water. When they're done cooking drain water from them and let sit.
Boil 4C's of water. Add bouillon. In a separate bowl whisk extra water into the flour to create a smooth mixture so there are no lumps.
Add garlic. Whisk in the flour mixture, stirring the whole time. Add the mushrooms. Enjoy!