Creamy Instant Pot Vegan Mashed Potatoes (Fast, Easy & No-Fail!)
Make creamy Instant Pot vegan mashed potatoes with minimal effort! This easy dairy-free recipe is cozy, comforting, and perfect for weeknight dinners or holiday meals. Enjoy plain or seasoned with a hint of rosemary.
Why You’ll Love These Instant Pot Vegan Mashed Potatoes 🩷
- Crowd-pleasing: Mashed potatoes are always a favorite. This version has the same fluffy, creamy texture everyone loves.
- Diet-friendly: Dairy-free, gluten-free, and oil-free to accommodate a range of dietary needs.
- Hands-off and no-fail: The Instant Pot eliminates guesswork. No need to boil water, monitor a pot, or worry about overcooking!
Ingredients You’ll Need 🛒
- Potatoes: Yukon Gold or yellow potatoes yield the creamiest mashed potatoes. Russet potatoes also work and will give you a fluffier texture.
- Water: To cook the potatoes.
- Unsweetened soy milk: For creaminess. Oat, cashew, or almond milk are fine substitutes.
- Garlic powder: Adds a hint of savory flavor.
- Nutritional yeast (optional): Gives a subtle cheese-like flavor.
- Dried rosemary (optional): Adds a savory, woodsy note.
- Kosher salt (optional): To taste.
See recipe card for quantities.
How to Make Instant Pot Vegan Mashed Potatoes (Step by Step) 🥔
Step 1: Peel the potatoes (optional), then cut them into 1-inch cubes. Place them in the Instant Pot and cover with approximately 4 cups of water.
Step 2: Lock the Instant Pot lid into place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 4 minutes. Press Start.
Step 3: When the Instant Pot beeps at the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting (using a wooden spoon helps protect your hand from steam). When the float valve drops, open the lid.
Step 4: Using a towel or potholders, carefully lift the inner pot and pour the potatoes into a colander. Let them drain for 1 to 2 minutes.
Step 5: Return the drained potatoes to the inner pot. Mash with a potato masher until mostly smooth.
Step 6: Add ¼ cup of plant-based milk, ¼ teaspoon of garlic powder, and ¼ teaspoon of kosher salt (optional). Stir until creamy. For rosemary mashed potatoes, add an additional ¼ cup plant-based milk, nutritional yeast, dried rosemary, another ¼ teaspoon of garlic powder, and additional kosher salt to taste (optional). Serve warm.
Equipment 🥄
- Cutting board
- Chef’s knife
- Instant Pot
- Colander
- Potato masher
- Spoon
Serving Suggestions 🍽️
- Classic side: Vegan mashed potatoes pair beautifully with everyday meals or make a great holiday side.
- Add-ins: Garnish with fresh chives or parsley, stir in roasted garlic, and/or top off with a pat of vegan butter.
- Make it a bowl: Mashed potatoes topped with roasted vegetables, chickpeas, tofu, and/or sautéed mushrooms make an easy and comforting meal.
How to Store Instant Pot Vegan Mashed Potatoes ❄️
- Refrigerate: Refrigerate in an airtight container for 4 to 5 days.
- Freeze: Cool completely and freeze in an airtight container for up to 1 month. Thaw in the fridge and reheat on the stovetop or in the microwave. Stir in a splash of unsweetened plant milk to restore creaminess.
FAQ ❓
Yes! Whether to peel the potatoes is a matter of personal preference. Yukon Gold skins are especially thin and will not impact the texture much if you leave them on.
Yukon Gold and yellow potatoes will give you the creamiest mashed potatoes. Russets result in lighter and fluffier mashed potatoes. If you have both types on hand, try mixing them!
Yes, as long as you keep the potatoes and water below the max fill line. No need to adjust the cooking time.
I do not recommend doing so; this could result in a gummy consistency.
Yes! You may need to add a splash of plant-based milk when reheating to restore their creaminess.
Yes, but the mashed potatoes won’t be as creamy. You can add a bit of water to loosen them up, but start with a smaller amount and add gradually until they reach your desired texture.
Creamy Instant Pot Vegan Mashed Potatoes (Fast, Easy & No-Fail!)
Equipment
- cutting board
- chef's knife
- colander
- potato masher
- spoon
Ingredients
- 2½ pounds potatoes (I recommend Yukon Gold or yellow potatoes)
- water (to cover potatoes; about 4 cups)
- ¼ cup unsweetened soy milk (unsweetened oat, cashew, or almond milk also work)
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt (optional)
Additional ingredients for rosemary mashed potatoes
- ¼ cup unsweetened soy milk (unsweetened oat, cashew, or almond milk also work)
- ¼ cup nutritional yeast
- 1 teaspoon dried rosemary
- ¼ teaspoon garlic powder
- kosher salt to taste (optional)
Instructions
- Prepare the potatoes: Peel the potatoes (optional), then cut them into 1-inch cubes. Place them in the Instant Pot and cover with approximately 4 cups of water.
- Cook: Lock the Instant Pot lid into place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 4 minutes. Press Start.
- Quick release: When the Instant Pot beeps at the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting (using a wooden spoon helps protect your hand from steam). When the float valve drops, open the lid.
- Drain: Using a towel or potholders, carefully lift the inner pot and pour the potatoes into a colander. Let them drain for 1 to 2 minutes.
- Mash: Return the drained potatoes to the inner pot. Mash with a potato masher until mostly smooth.
- For traditional mashed potatoes: Add ¼ cup of plant-based milk, ¼ teaspoon of garlic powder, and ¼ teaspoon of kosher salt (optional). Stir until creamy.
- For rosemary mashed potatoes: Follow the instructions for traditional mashed potatoes but add an additional ¼ cup plant-based milk, nutritional yeast, dried rosemary, an additional ¼ teaspoon garlic powder, and additional kosher salt to taste (optional). Serve warm.
Notes
- Store leftovers in the fridge for 4 to 5 days or freeze for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love these Instant Pot vegan mashed potatoes! They’re the easiest way to make perfect, fluffy mashed potatoes with minimal effort. If you tried this recipe, please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to share how it turned out. And don’t forget to save this recipe on Pinterest for the next time you need an easy plant-based side dish!
