Vegan Instant Pot mashed potatoes are creamy and easy to make with gold potatoes, vegetable broth, and unsweetened non-dairy milk. There's no draining required, and you can leave the potato skins on.
They're a handy choice for Thanksgiving or Christmas when stovetop space is at a premium. Serve them as is or with vegan mushroom gravy.
Of course, potatoes can do a lot more than play a supporting role at dinner. Check out my vegan potato recipes that aren't just side dishes for ideas like hearty soups, tacos, and curry.
These were by far the best (and easiest to make) non dairy mashed potatoes I've made to date! Very creamy tasting!! Even the dairy eaters in the family loved this one. Thanks!!
- Julie
Ingredients
- Gold potatoes: Yellow or Yukon Gold potatoes have a creamy texture and thin skins you can leave on. Peel them if you prefer, or substitute peeled russets or red potatoes.
- Vegetable broth: The potatoes cook directly in the broth, which stays in the pot for mashing.
- Unsweetened non-dairy milk: Choose plain, unsweetened milk. I prefer organic soy, but oat milk works, too. Avoid sweetened or flavored varieties.
- Salt and pepper: Season to taste after mashing.
For a garlicky version, add a few whole garlic cloves along with the potatoes before pressure cooking.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make vegan Instant Pot mashed potatoes
- Quarter the potatoes, peeling them first if you prefer.
- Add the potatoes and vegetable broth to the Instant Pot and pressure cook according to the recipe card.
- Carefully release the pressure, then add the non-dairy milk and mash to your preferred consistency.
- Taste and season with salt and pepper.
Amy's tips
- Cooking for a crowd? You can double the ingredient amounts without changing the pressure-cooking time, provided the batch stays within your model's recommended fill limit. A larger batch will take longer to come to pressure.
- After mashing, use the Keep Warm setting to keep the potatoes warm during your meal.
Serving suggestions
Serve these mashed potatoes with vegan lentil meatloaf muffins for a comforting dinner. Fresh chives and cracked black pepper make a simple finishing touch.
For a holiday meal, add sauteed green beans with mushrooms and a spoonful of fresh cranberry apple relish.
For another dairy-free holiday side, try my vegan mashed sweet potatoes with coconut milk next.
Made this recipe or have a question? Please leave a comment below. 💙 For even more simple vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Instant Pot Mashed Potatoes (No Drain!)
Ingredients
- 2 pounds gold potatoes, unpeeled, quartered
- 1 cup vegetable broth
- ½ cup unsweetened non-dairy milk, (I prefer organic soy)
- salt and pepper, to taste
Instructions
- Add the potatoes and vegetable broth to the Instant Pot. Close the lid. Select Pressure Cook (or Manual) and cook on high pressure for 4 minutes.2 pounds gold potatoes, 1 cup vegetable broth
- When the cooking cycle is complete, carefully quick-release the pressure according to your model's instructions. Once the pressure has fully released, remove the lid.
- Add the non-dairy milk and mash until you reach the desired consistency.½ cup unsweetened non-dairy milk
- Add salt and pepper, to taste.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Roger says
How do you do this with a stovetop pressure cooker? An Instapot is too pricey for me.
Amy Katz says
I've never used one, but maybe someone else here can let you know their experience.
Vicki says
I've made these and they are the best mashpos ever! Creamy, delicious, and sooooo easy. I have a bad habit of loading my stovetop mashed potatoes with butter, and yes, admittedly, half and half. So this recipe probably cut the calories by 3/4. Mine weren't watery. I wonder if that could be affected by the freshness of the potatoes. Maybe fresher ones have more liquid content in them?
Amy Katz says
Thank you, Vicki! I'm so happy to hear this!
Shanna says
Second time I'm trying this recipe. First time I used exactly 2 lbs. of peeled yellow potatoes and 1 cup broth for 4 mins. Second time 2 1/4 lb. potatoes and 1 cup broth for 4 mins. Both times they're way too watery. Adding the milk would turn it into soup. Any idea what I'm doing wrong? Thanks!
Amy Katz says
I'm sorry the recipe isn't working out for you Shanna. Perhaps you can try 1/2 cup broth next time. Do you live at elevation?
Shanna says
No elevation. Don't you need a minimum of 1 cup of liquid in the Instant Pot. I have 3 lbs. of peeled russets in there now with 1 cup of broth and 5 cloves of garlic. No yellow left. Fingers crossed. 🙂
Amy Katz says
I hope that works better. Please let me know. 🙂
Shanna says
Success. Delicious! I was able to add the 1/2 cup soy milk. My husband used the word 'perfect'. 🙂
Amy Katz says
I am so happy to hear this, Shanna! I'm so glad you found the winning formula. 🙂