Instant Pot Mashed Potatoes are creamy and delicious without any dairy or oil. And you don’t even need to drain the potatoes! This recipe is vegan and gluten free.
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.
Now I use my Instant Pot several times a week to cook grains, beans, and meals like Vegan Wild Rice Soup.
And Instant Pot Mashed Potatoes are my favorite way to prepare the classic Thanksgiving side.
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.
Sounds almost too good to be true!
Instant Pot Mashed Potatoes are easy to make and incredibly creamy and delicious!
I love using gold potatoes (also known as Yukon gold potatoes) to make them since they are buttery with a thin skin you don’t even need to peel.
If you can, always buy organic potatoes. The conventional ones are on the “Dirty Dozen” list of produce containing the most pesticide residue.
Making these mashed potatoes is simple:
Quarter the potatoes (I leave the skin on).
Add them to the Instant Pot with some vegetable broth.
Set the timer for 4 minutes.
Quick release the pressure.
Add a little plant-based milk and mash the potatoes until they are the desired texture.
Give them a taste and add salt and pepper.
Keep the Instant Pot on the warm function so they remain hot throughout your meal.
It doesn’t get much easier than that!
Now let’s make Instant Pot Mashed Potatoes!
Instant Pot Mashed Potatoes (Dairy-Free)
Instant Pot Mashed Potatoes are creamy and delicious without any dairy or oil. And you don't even need to drain the potatoes!
Ingredients
- 2 pounds gold potatoes (skin on) quartered
- 1 cup vegetable broth
- 1/2 cup unsweetened non-dairy milk (I prefer organic soy)
- salt to taste
- 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.
Recipe Notes
Keep your Instant Pot on Keep Warm during your meal, and you'll never have cold potatoes!
If you make Instant Pot Mashed Potatoes, or any of the other recipes on the website, I would love to see your creations!
Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day.
Anjali @ Vegetarian Gastronomy says
i haven’t had mashed potatoes in what seems like AGES!! Love that these are made in the instant pot!
Amy says
I rarely make them either, but I don’t know why since they are so good! I’ve been making them in the Instant Pot for years, and it really is my favorite method.
Elaine Gordon says
Looks incredible! I will have to try this!
Amy says
Thanks Elaine!
Elaine Gordon says
Yaaaasss! Looks perfect for Thanksgiving!
Bonveggie says
Haven’t had mashed potatoes for so long but this recipe is making me crave for them!
Amy says
Thank you! I love them!
Randi Tisdall says
I’ve never made potatoes in a slow cooker before, but I’ll have to try it! They look delicious!
Amy says
Thanks Randi! This is actually a pressure cooker, not a slow cooker.
Sarah Newman says
This is so cool! I’d love to integrate the Instant Pot into my Thanksgiving prep, and mashed potatoes are a MUST, of course! Thanks Amy!
Amy says
Thanks Sarah! It really is a time saver. Plus they turn out the best!
Erin says
can I double the recipe and still cook the doubled recipe in one batch in the instant pot?
Amy says
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 says
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 says
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 says
Perfect mashed potatoes and so easy. I’ll be making these, again, for Easter!
Amy says
Thanks Liz! I’m so happy you enjoyed the recipe!
susan says
delicious – i added nootch but otherwise stuck to the recipe.
Amy says
Thank you, Susan!
aryana says
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 says
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 says
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 says
I’m so happy everyone enjoyed them, Jess! Nutritional yeast is so good on potatoes. What a great idea! Thanks again for your feedback!