Instant Pot vegan mashed potatoes are ultra creamy and ridiculously easy. Just buttery yellow potatoes, vegetable broth, non-dairy milk, and 20 minutes. No boiling water, and no draining. Perfect as is or smothered in mushroom gravy.
The worst part about making mashed potatoes is standing over a pot of boiling water. But imagine being able to throw some potatoes in a pot, walk away, then come back to perfectly cooked tubers that are easy to mash in minutes.
And you don't even need to drain the cooked potatoes since the vegetable broth they’re cooked in gets absorbed. Plus, since you can keep them hot throughout your meal using the “warm function,” I recommend saving room for seconds, especially at Thanksgiving and Christmas.
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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 (Yukon Gold) are rich and buttery with a thin skin you don't need to peel. Or substitute fluffier peeled russets or rustic red potatoes.
- Vegetable broth
- Unsweetened non-dairy milk: I prefer plain organic soy, but other varieties such as oat, almond, or macadamia work as long as they do not contain sugar or other sweeteners.
- Salt and pepper
Garlic lovers: Add 1 or 2 (or more) whole cloves along with the potatoes to the pressure cooker.
Instructions
- Quarter the potatoes (I leave the skin on, but feel free to peel them if you prefer.)
- 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 are up.
- Add a little plant-based milk and mash the potatoes until they reach your preferred texture.
- Taste and add salt and pepper as needed.
Amy's tip
One of the questions I’m asked the most about this Instant Pot mashed potato 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 that if you increase the quantity of the ingredients, the cooking time will remain the same. For example, if you make 4 pounds of potatoes instead of 2, you'll use 2 cups of vegetable broth instead of 1, but the cooking time will still be 4 minutes.
However, the time it takes the Instant Pot to come up to pressure before the 4 minutes start counting down on the display will take longer.
Serving suggestions
When making these mashed potatoes, a good rule of thumb is to allow half a pound of potatoes per person. Enjoy them as is, or make them your own. Here are some ideas:
- Season with fresh herbs such as chives, rosemary, thyme, or parsley
- Top with caramelized onions or pats of vegan butter
- Add a Mediterranean flair with a swirl of classic vegan basil pesto or tangy sun-dried tomato pesto
- Drizzle with vegan mushroom gravy or vegan onion gravy
Keep the Instant Pot on the warm function so any extra mashed potatoes remain hot throughout your meal. I won’t judge if you go back for seconds or thirds. Once you make vegan mashed potatoes in the Instant Pot, you’ll never want to go back to making them the old-fashioned way on the stove.
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Love and Veggies,
Amy
📋 Recipe
Creamy Vegan Instant Pot Mashed Potatoes (No Drain!)
Ingredients
- 2 pounds gold potatoes, (skin on), 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. Press Manual (Pressure Cook - High) and set the timer for 4 minutes.2 pounds gold potatoes, 1 cup vegetable broth
- When the 4 minutes is up, carefully release the pressure manually.
- 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 only.
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. 🙂