The Best Creamy Instant Pot Mashed Potatoes Vegan are silky, smooth and fluffy in under 30 minutes! I use this quick and easy recipe every Thanksgiving holiday, and all my guests love it! It is so delicious whether you like your Instant Pot mashed potatoes skin on or off!
Jump to:
- What is the Best Kind Potato for Mashed Potatoes?
- Instant Pot Mashed Potatoes Cooking Tips
- What Can I Substitute for Milk and Heavy Cream?
- What to Add to Mashed Potatoes for Flavour?
- How to Make the Best Pressure Cooker Mashed Potatoes
- What Goes With Mashed Potatoes
- Best Vegan Creamy Instant Pot Mashed Potatoes
- More Thanksgiving Recipes
What is the Best Kind Potato for Mashed Potatoes?
Yukon Gold potatoes are the best for mashed potatoes. But I have had many successes using Russet Potatoes as well. We do not particularly like red potatoes but will use them if that's the only thing we have.
Instant Pot Mashed Potatoes Cooking Tips
- You can peel or potatoes or leave the skin on
- This easy pressure cooker mashed potatoes without steamer basket is ready in under 30 minutes
- You can add any flavours to your mashed potatoes.
- Instead of cooking the potatoes in water, cook your potatoes in chicken broth or vegetable broth for the vegan mashed potato option. The potato will absorb all the flavour!
- Substitute heavy cream for milk and add melted butter for a super creamy masher.
- For plant-based vegan Thanksgiving recipe, use oat milk or soy milk instead.
- Avoid using too much liquid.
- Push the potatoes through a fine mesh sieve to render the smoothest, fluffiest potatoes ever!
- Masher will yield chunkier mash potatoes.
- Fold in the liquid once your potatoes are mashed to avoid over mixing.
Although this recipe is not a no drain instant pot mashed potatoes recipe, it is very easy to make and very delicious.
What Can I Substitute for Milk and Heavy Cream?
The best substitute for a dairy-free mashed potato vegan alternative is a neutral-tasting milk substitute like oat milk or soy milk for a plant-based vegan Thanksgiving recipe. My mashed potatoes had a funny taste and mealy texture when we tried almond milk, and coconut milk is too fragrant and tropically. You can also skip using nut milk and use vegetable stock.
Your vegetarian mashed potatoes will still turn out super creamy, silky and luxurious!
What to Add to Mashed Potatoes for Flavour?
- You can pick any herbs that you like.
- Garlic is nice. Garlic mashed potatoes are my favourite; Lemon garlic is a close second. Cheesy mashed potatoes are also very good with kids.
- Mashed baked potatoes with chives and green onions are also very nice.
- Herbs such as cilantro, parsley, oregano, sage, or thyme are just some of fresh herbs to use.
- Butter.
How to Make the Best Pressure Cooker Mashed Potatoes
After the potatoes are washed, scrubbed and peeled, add the potatoes in the Instant Pot with salt and chicken stock. Pressure cook on high for 8 minutes and quick release.
For vegetarian mashed potatoes, you can replace the Instant Pot mashed potatoes with chicken broth with vegetable broth instead.
What Goes With Mashed Potatoes
The best mains to serve with mashed potatoes:
- Bacon Wrapped Turkey Thighs
- Juicy Reverse Sear Steak
- Best Seafood Clam Chowder
- Air Fryer Brussel Sprouts
Did you make this Best Instant Pot Mashed Potatoes Vegan Recipe? I'd love to see how you went with my recipes! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS
PrintBest Vegan Creamy Instant Pot Mashed Potatoes
The Best Vegan Creamy Instant Pot Mashed Potatoes are silky, smooth and fluffy in under 30 minutes! I use this quick and easy recipe every Thanksgiving holiday, and all my guests love it! It is so delicious whether you like your Instant Pot mashed potatoes skin on or off!
- Prep Time: 10
- Cook Time: 8
- Total Time: 18 minutes
- Yield: 2-4 persons 1x
- Category: Appetizers, Snacks
- Method: Instant Pot
- Cuisine: Pacific North West, Canadian
- Diet: Vegan
Ingredients
- 6 to 8 Yukon potatoes, peel and rough chopped
- 1 cup chicken stock or vegetable stock (vegan option)
- 4 cloves garlic
- 2 tbsp butter or vegan butter (such as Flora Salted Plant Butter), room temperature
- ¼ C heavy cream, milk or milk alternative like oat milk (vegan option)
- salt and freshly ground black pepper to taste
- ¼ C fresh chives or cilantro, garnishing (optional)
Instructions
- Wash and peel potatoes. (see notes)
- Add potatoes, chicken stock or vegetable stock, garlic into the Instant Pot pressure cooker.
- Close and lock the Instant Pot cover and set pressure cook on high for 8 minutes followed by quick release.
- Carefully remove the potatoes from the Instant Pot. Drain excess liquid.
- Push the potatoes through a fine-mesh sieve or smash with a masher.
- If the potatoes feel dry, fold in a tablespoon of the vegetable stock or chicken stock
- Fold in room temperature butter, salt and pepper.
- Garnish with fresh herbs or butter.
- Serve hot and enjoy!
Notes
For creamier mashed potatoes, remove the potato skin.
Push the potatoes through a fine mesh sieve to render the smoothest, fluffiest potatoes ever!
I use an 8 quart Instant Pot Duo.
Nutrition
- Serving Size: 1 bowl
- Calories: 214
- Sugar: 2.8 g
- Sodium: 794.1 mg
- Fat: 3.3 g
- Carbohydrates: 42.2 g
- Protein: 5.1 g
- Cholesterol: 0 mg
Keywords: mashed potato, yukon potato, thanksgiving holiday, thanksgiving sides, appetizer, side dish, creamy mashed potatoes, best vegan mashed potatoes, vegetarian, dairy free, milk alternative
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Josh says
Instant pot mashed potatoes turn out great every time!
★★★★★
Daniela says
those instant pot mashed potatoes hit the spot so easy
★★★★★
Anaiah says
These turned out absolutely perfect! So smooth and creamy!
★★★★★
Shilpa says
This looks creamy and so smooth! And I love that it can be made in the instant pot!!
★★★★★
Andrea says
these mashed potatoes are so yummy! tasty and delicious!
★★★★★
Choclette says
It’s hard to beat mashed potato. We had it for lunch today. Delicious.
★★★★★
Emily says
These mashed potatoes were creamy and delicious! I had never tried them in the Instant Pot before and was surprised at how easy it was!
★★★★★
Tavo says
Super yummy! It was also really easy to make!
★★★★★
Billy says
I looove mashed potatoes and this one looks so smooth and creamy!
★★★★★
Nancy says
perfect side dish!
Marinela says
Love how silky-smooth texture these mashed potatoes have, they're a lovely side dish that pairs well with everything!
★★★★★
Nancy says
It makes a good side to a holiday meal!
Shilpa says
So creamy and delicious!
★★★★★
Nancy says
THanks Shilpa!
Andrea says
these mashed potatoes are the best! love that they're vegan and still come out super tasty and creamy!
★★★★★
Nancy says
no drain too!
Jacqui says
These mashed potatoes are the best ever!
★★★★★
Ana says
These mashed potatoes are so easy and quick to make in the instant pot. Love how creamy they turned out while dairy-free.
★★★★★
Joshua says
These vegan mashed potatoes still turned out ridiculously creamy. Great recipe!
★★★★★
Terri says
I loved the vegetable stock option - my daughter is dairy-free so it was a great alternative!
★★★★★
Nancy says
This is on repeat on our holiday menu! 🙂
Sadia Malik says
These look amazing love that they are vegan too
★★★★★
Nancy says
It's a lovely fluffy mash!!
Marie says
I'm going to have to get over my fear of my Instant Pot and try this!
★★★★★
Nancy says
Don't be scared! It's so simple to use! it's such a great kitchen helper!
Colleen says
I am now excited to use the instant pot for mashed potatoes, which I haven't ever done. Thanks for the inspiration, they look amazing.
★★★★★
Nancy says
perfect for Thanksgiving gourmet holiday! Just in time! 🙂