Vegan Instant Pot Mashed Potatoes

Name: Vegan Instant Pot Mashed Potatoes
Prep time: 15 min
Cook time: 8 min
Total time: 30 min
Ingredients: 8 medium Russet potatoes ((about 8-9 cups chopped or 4 pounds)); 1 cup oat milk, (plain, unsweetened (or more as needed)); 1 - 1 1/2 teaspoon fine grain sea salt, (or more to taste); 4-5 tablespoons vegan butter, (or more to taste); 1 whole garlic ((optional)); Olive oil, (for the roasted garlic (optional))

Fluffy and flavorful vegan Instant Pot mashed potatoes. The perfect side dish for the holidays or for busy weeknights. Add some roasted garlic to take these mashed potatoes to the next level.

Have you ever made mashed potatoes in the Instant Pot? If not, now’s the time to try. Not only are these mashed potatoes incredibly delicious and flavorful, they’re also very easy!

The best part? You don’t need to watch over them PLUS you save precious space on your stove top. There’s really no other way to make mashed potatoes over the holidays. If you have an Instant Pot that is.

How to Make Mashed Potatoes in the Instant Pot

First, start by peeling your potatoes, then chop then into 4 pieces. Top the potatoes with 5 cups of water. It should cover them.

Turn on the Instant Pot using the “steam” setting for 10 minutes. Make sure the handle is set at “sealing”.

Once they’re done cooking and the timer goes off, turn off the Instant Pot and release the steam.

Drain the potatoes and return them to the Instant Pot. Add the plant-based milk, vegan butter and salt. Mash and you’re done!

How to Make Roasted Garlic Mashed Potatoes

You can use the same recipe to make roasted garlic mashed potatoes! All you need to do is roast your garlic separately. Peel the outer layer of skin around the garlic, leaving a layer of skin around each clove. Chop off a 1/4 to 1/2 inch (5mm-1cm) from the top of the garlic. You should expose the top of each clove. Place the garlic in a piece of aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast for 35 minutes at 425F.

Once the potatoes are done cooking, squeeze out the roasted garlic and transfer to the mashed potatoes, along with the milk, butter and salt. Mash and you’re done!

Looking for more vegan Thanksgiving or holiday recipes? Check out my savory sweet potato casserole with rosemary pecan parmesan, roasted brussels sprouts with garlic pecans, cozy vegetarian pot pie with black eyed peas, sweet potato and toasted bread salad or savory vegan biscuits with scallions.

Vegan Instant Pot Mashed Potatoes

Fluffy and flavorful vegan Instant Pot mashed potatoes. The perfect side dish for the holidays or for busy weeknights. Add some roasted garlic to take these mashed potatoes to the next level.

Course Side Dish

Cuisine vegan

Prep Time 15

Cook Time 8

Total Time 30

Servings 6

Ingredients

8 medium Russet potatoes (about 8-9 cups chopped or 4 pounds)
1 cup oat milk, plain, unsweetened (or more as needed)
1 – 1 1/2 teaspoon fine grain sea salt, or more to taste
4-5 tablespoons vegan butter, or more to taste
1 whole garlic (optional)
Olive oil, for the roasted garlic (optional)

Instructions

If using the garlic, start by preheating the oven to 425F. Peel the outer layer of skin around the garlic, leaving a layer of skin around each clove. Chop off 1/4 to 1/2 inch (5mm-1cm) from the top of the garlic. You should expose the top of each clove. Place the garlic in a piece of aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast for 35 minutes at 425F. Once it's done roasting, unwrap the foil and let it cool until it's easy to handle. Set aside.
Meanwhile, peel your potatoes and cut each potato in half. Cut each half in another half (you should get 4 medium pieces from each potato). Transfer to the Instant Pot and cover with water, about 5 cups.
Set the Instant Pot to the "steam" setting for 10 minutes. Make sure the handle is set to "sealing".
Once the potatoes are done, turn off the Instant Pot and release the steam immediately.
Drain the potatoes and return them to the Instant Pot. They should be fork tender. Add the milk (start with 1/2 cup), salt and butter. If using the garlic, squeeze the garlic cloves from the skins and add it to the potatoes. Mash until creamy and fluffy. Add the remaining 1/2 cup of milk, more or less as needed to get your desired texture. Taste and adjust the salt and butter as needed. Serve immediately!

Notes

If you LOVE a strong roasted garlic flavor, feel free to use two whole garlics bulbs.

I love using oat milk for this recipe, but almond milk, soy milk and cashew milk should also work. Make sure to use plain, unsweetened plant-based milk.

This recipe also works for yellow potatoes. Yukon gold potatoes should also work. Let me know if you try something different!

This recipe makes 6-8 servings.

If you make these Instant Pot mashed potatoes, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

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View Comments

Marissa says:

2021-01-01 at 6:26 pm

Made this tonight, worked great! Super fast and delicious.
- Nourished by Caroline says:
  
  2021-01-04 at 10:13 am
  
  I'm so happy you enjoyed it! Thank you for taking the time to leave your feedback. :)