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 them plain or seasoned with a hint of rosemary.
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.