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These vegan Instant Pot mashed potatoes are super easy to make. They come out creamy, fluffy, and flavorful! If you don’t have an Instant Pot, you can use any electric pressure cooker.
I love making mashed potatoes using any method – mostly because I just love potatoes, period – but this Instant Pot version is my favorite. It’s easy, doesn’t take up any stovetop real estate, and the potatoes are cooked perfectly every time.
With the stovetop method, you have to continuously check the potatoes to see if they are tender and they still cook unevenly sometimes, resulting in chunky potatoes when they are suppose to be creamy. And personally, with a kid and two dogs running around, I hate having a big pot of boiling water on the stove. You won’t have these issues using a pressure cooker to make your vegan mashed potatoes!
Ingredients
The full recipe for these vegan Instant Pot mashed potatoes, including measurements, is in the recipe card below.
- Potatoes: I recommend and prefer using Yukon gold potatoes for mashed potatoes. They are fluffy and creamy without being too gritty or gummy.
- Salt: Added to the water to get some flavor into the potatoes.
- Water: Enough to cover the potatoes by half-inch in the Instant Pot.
- Vegan butter: I always use Earth Balance. Melt and Miyokos are also tasty.
- Non-dairy milk: My favorite is oat milk because it is very neutral-tasting. Your preferred unsweetened, plain vegan milk will work!
- Garlic powder, pepper, and more salt if needed
Instructions
The printable version can be found in the recipe card below.
First, peel the potatoes and cut them into quarters, close to the same size. Add the potatoes to the Instant Pot, or whatever pressure cooker you are using, and cover them with water. Add salt.
Then, put the lid on and set the valve to sealing. On manual mode, set the timer to 8 minutes. The unit will take about 10 minutes to pressurize before starting the countdown from 8 minutes.
When the timer goes off, manually release the pressure (also known as “quick release.”) Be extra careful because hot steam and liquid will come sputtering out. I usually use an oven mitt when I’m doing this. Remove the lid when it has fully depressurized.
Strain the potatoes then put them back into the pot. Mash ’em up with a fork or a potato masher. Don’t have a potato masher? I highly recommend one! I use mine all the time and it’s so much quicker and easier to use than a fork.
Mix in the vegan butter, non-dairy milk, garlic powder, pepper, and salt. The amount of milk you add will vary on your preference! Just add a little at a time and taste test for texture.
Serve with this easy 5-minute vegan gravy!
Storage
You can store any leftover mashed potatoes in an airtight container the fridge for up to 3-5 days.
Make Ahead
Mashed potatoes can absolutely be made ahead of time! This is great for preparing for big dinners, like Thanksgiving and Christmas. Make these potatoes, as instructed in the recipe card, a day or two ahead of time. Store covered in the fridge.
Reheating Options
- Microwave them for about 5 minutes, taking them out and stirring throughout, or…
- Heat your oven to 350°F and put the potatoes in an oven-safe dish. Cover with a lid or foil. Bake for about 20-30 minutes, stirring about halfway through. Time will vary depending on the amount of potatoes and the size of your dish.
I don’t recommend reheating mashed potatoes on the stove because the texture will turn gummy.
Adaptations
- Stovetop: For vegan mashed potatoes made on the stovetop, follow this method.
- Oil-free: Omit the butter and substitute with more non-dairy milk.
- Vegan cream cheese: Use cream cheese instead of butter for extra rich potatoes! We like GoVeggie and Trader Joe’s brands.
My favorite meal lately is these mashed potatoes and baked BBQ tofu, with asparagus or green beans. It has that “meat and potatoes” feel without the meat.
⭐ Did you make this recipe? ⭐
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Recipe
Vegan Instant Pot Mashed Potatoes
Ingredients
- 2 pounds gold potatoes – about 6 medium
- 1/2 tablespoon salt
- water – enough to cover potatoes*
- 1/4 cup vegan butter
- 1/4 cup non-dairy milk – or as needed*
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- salt to taste
Instructions
- Peel and cut potatoes into quarters.
- Place the potatoes in the Instant Pot with 1/2 tablespoons of salt. Add enough water to cover the potatoes by a half inch or so.
- Put the lid on and turn the valve to sealing. On manual mode, set the instant pot to 8 minutes. It will take about 10 minutes to pressurize before it starts the countdown from 8 minutes.
- When the timer goes off, manually release the pressure (be careful, hot steam will come sputtering out). Remove the lid when the pot is fully depressurized.
- Strain the potatoes. Put the potatoes back into the pressure cooker.
- Mash them up with a potato masher or fork.
- Mix in vegan butter, milk, garlic, salt, and pepper. Taste test! Do they need more salt? More butter? More milk?
- Serve warm with extra butter or vegan gravy.
Notes
- The amount of water added will vary. For my Instant Pot, it takes about 3 cups to cover the potatoes.
- The amount of milk will also vary depending on your preference. Just add a little at a time until you get your desired consistency.
- I make my potatoes with Earth Balance vegan butter and oat milk.
- Recipe adapted from The Salty Marshmallow
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