Looking for the best, easiest, and creamiest mashed potatoes? These vegan dairy-free Instant Pot Mashed Potatoes (No Drain!) are for you. Make enough for a few people or a crowd, and don’t forget the Easy Vegan Mushroom Gravy!
Table of Contents
Instant Pot recipe
Do you have an electric pressure cooker? I use mine several times a week to cook grains, beans, and meals like Vegan Wild Rice Soup and Instant Pot Pasta Puttanesca.
Cooking in the Instant Pot is such a time saver, which is especially helpful around the holidays. I first learned how to use a pressure cooker from the wonderful book by Jill Nussinow, The New Fast Food.
And this dairy-free Instant Pot Mashed Potatoes recipe is my favorite way to prepare the classic Thanksgiving side dish.
Yukon Gold potatoes
I love using gold potatoes (also known as Yukon gold potatoes or yellow potatoes) to make this recipe. They are buttery with a thin skin you don’t even need to peel.
I regularly keep a supply of these potatoes on hand since they are so versatile. Russet potatoes are have a dryer texture, so I prefer to save them for making baked potatoes. And waxier red potatoes are better for when you want the tubers to hold their shape, like when making Greek Potato Salad.
If you can, always buy organic potatoes. The conventional ones are on the “Dirty Dozen” list of produce containing the most pesticide residue.
How to make dairy-free Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are easy to make and incredibly creamy and delicious. Imagine being able to throw some potatoes in a pot, walk away, then come back to perfectly cooked tubers that are easy to mash and full of flavor.
And you don’t even need to drain them! Plus you can keep the mashed potatoes warm all throughout your meal.
- Quarter the potatoes (I leave the skin on for added nutrition, but feel free to peel them if you prefer a smoother texture.)
- Add them to the Instant Pot with some vegetable broth.
- Set the timer for 4 minutes on high pressure.
- Quick release the pressure as soon as the 4 minutes is up.
- Add a little plant-based milk and mash the potatoes until the potatoes are your preferred texture.
- Give them a taste and add salt and pepper as needed.
- Keep the Instant Pot on the warm function so they remain hot throughout your meal.
It doesn’t get much easier than that!
Amy, I made these mashed potatoes last night and they were perfect. I love that I didn’t have to drain them and everything was done in the Instant Pot. I will never make mashed potatoes on the stove again.
Gwen
Optional add-ins
If you want to give your potatoes a boost of flavor or serve something a little different, try one or more of these optional add-ins:
- Add garlic, shallots, or any variety of onion (add to the pressure cooker at the same time as the potatoes.)
- Season with fresh herbs such as chives, rosemary, thyme, or parsley (add at the end along with the salt and pepper.)
- Instead of non-dairy milk, add some good quality extra virgin olive oil while you mash the potatoes to make Olive Oil Mashed Potatoes.
- Top the finished potatoes with caramelized onions.
- Give your dish a Mediterranean flair by stirring in a swirl of pesto sauce. Try the sun-dried tomato pesto from my Pesto Brussels Sprouts recipe or the classic vegan basil pesto from my Tofu Scramble Recipe.
Serve 2 people or a crowd!
One of the questions I’m asked the most about this recipe is if it’s okay to double or triple the recipe to serve more people. And the answer is yes!
The thing to keep in mind with pressure cooking is if you increase the quantity of the ingredients, the cooking time will remain the same. For example, if we make 4 pounds of potatoes instead of 2, we’ll use 2 cups of vegetable broth instead of 1, but the cooking time will remain 4 minutes.
However, the time it takes the Instant Pot to come up to pressure before the 4 minutes starts counting down on the display will take longer.
Instant Pot Mashed Potatoes No Drain Recipe
Keep your Instant Pot on “Keep Warm” during your meal, and you’ll never have cold potatoes!
Leftover mashed potatoes will last covered and refrigerated for up to 3 days. Since these potatoes are made with vegetable broth and non-dairy milk instead of butter and cream, they do not freeze well.
If you love this recipe, please give it 5 stars!
Dairy-Free Instant Pot Mashed Potatoes (No Drain!)
Ingredients
- 2 pounds gold potatoes, (skin on) quartered
- 1 cup vegetable broth
- 1/2 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. Press Manual and set the timer for 4 minutes.
- When the 4 minutes is up, carefully release the pressure manually.
- Add the non-dairy milk and mash with a potato masher until you reach the desired consistency.
- Add salt and pepper, to taste.
Erin
can I double the recipe and still cook the doubled recipe in one batch in the instant pot?
Amy
Yes, you can double the recipe. The cooking time will remain the same, but it will take longer for the Instant Pot to come up to pressure.
Gwen
Amy, I made these mashed potatoes last night and they were perfect. I love that I didn’t have to drain them and everything was done in the Instant Pot. I will never make mashed potatoes on the stove again 🙂
Amy
I’m so glad you enjoyed this recipe, Gwen! It’s definitely the easiest way I’ve found to make mashed potatoes. And I love that they stay warm throughout the meal.
Liz
Perfect mashed potatoes and so easy. I’ll be making these, again, for Easter!
Amy
Thanks Liz! I’m so happy you enjoyed the recipe!
susan
delicious – i added nootch but otherwise stuck to the recipe.
Amy
Thank you, Susan!
aryana
Delicious! I’ve been making mashed potatoes in the pot (which takes FOREVER it seems!) when I make vegan Shepherds Pie and thought I have a new Instant Pot, it has to help me with this somehow! Came across your recipe and was a bit skeptical I could have mashed potatoes in just 10 mins.. But you were right! Now making mashed potatoes doesn’t seem like a hassle anymore. Thank you for sharing!
Amy
I’m so happy you enjoyed the recipe, Aryana! This is the only way I make mashed potatoes now. In fact, I used this recipe last night! Thanks again for your feedback!
Jess
Oh my gosh, thank you!!! These are SO easy and SO good! Who knew that mashed potatoes could still be awesome without mounds of butter and milk? Even better, our toddler loves them. I add some nutritional yeast to make them a little “cheeszy.” Love, love, love!!
Amy
I’m so happy everyone enjoyed them, Jess! Nutritional yeast is so good on potatoes. What a great idea! Thanks again for your feedback!
Maria Flores
Can I make this in a slow cooker?
Amy
Hi Maria, this recipe was designed to be made quickly in an electric pressure cooker. If you’re using a slow cooker, I recommend this recipe: https://veganinthefreezer.com/slow-cooker-mashed-potatoes/ Enjoy!
Terri
This looks wonderful! Have you tripled it with success? I need lots of potatoes lol!
Amy
Thanks Terri, I personally haven’t tried making a triple batch, but as long as you have a large enough IP, it will work. Just keep in mind it will take longer to come up to pressure. But the cooking time will be the same. Enjoy!
Julianne
I made the mashed potatoes in the instant pot following the recipe exactly and it’s delicious! My husband loved them too.It’s amazing there isn’t butter in them!!!
Amy
That’s fantastic to hear! Thanks so much, Julianne!
SF
Would almond milk work or is soy the better option?
Amy
You can use unsweetened almond milk.
RW
Do I really have to quarter the potatoes? Would it work to just put small creamer potatoes in (2″ max) and increase the pressurized time a minute or so? Thanks.
Amy
I haven’t tried that myself, but if I imagine that should work.
Aimee B.
These are amazing! I did a half batch because I had about a pound of the mini creamer potatoes to use up. I cooked them whole for 8 minutes. They’re great as they are, but may add some garlic next time at the end. Definitely going to be doing this from now on, but especially for Thanksgiving.
Amy Katz
That’s fantastic! Thank you, Aimee!
Tracy
I have organic russets – can I use them in this recipe? Does it change the cooking time? Thank you.
Amy Katz
Hi Tracy, the cooking time should be the same, but the texture of russets isn’t as creamy. I usually use russets for baking instead. If you try them in this recipe, please let me know how it turns out.