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.
Julie Schonfeld says
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!!
Amy Katz says
That's fantastic to hear, Julie! Thank you!
S says
Perfect! I looove mashed potatoes and recently found out that I can't eat dairy. I thought the years ahead would be filled with dry, boring mashed potatoes. But no! These are delicious, thank you so much! I did add 5 cloves of garlic, just set them on top of the potatoes and the cooked and mashed in perfectly.
Tracy says
I have organic russets - can I use them in this recipe? Does it change the cooking time? Thank you.
Amy Katz says
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.
Aimee B. says
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 says
That's fantastic! Thank you, Aimee!
RW says
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 says
I haven't tried that myself, but if I imagine that should work.
SF says
Would almond milk work or is soy the better option?
Amy says
You can use unsweetened almond milk.
Julianne says
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 says
That's fantastic to hear! Thanks so much, Julianne!
Terri says
This looks wonderful! Have you tripled it with success? I need lots of potatoes lol!
Amy says
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!
Maria Flores says
Can I make this in a slow cooker?
Amy says
Hi Maria, this recipe was designed to be made quickly in an electric pressure cooker.
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!
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!
susan says
delicious - i added nootch but otherwise stuck to the recipe.
Amy says
Thank you, Susan!
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!
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.
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.