Fluffy, creamy, slightly chunky and some of the best darn vegan mashed potatoes I think you'll ever make, totally not kidding. The perfect side dish to just about any meal!
Less than 30 minutes from cooking to the table, including prep work. Which makes this recipe super ADHD-friendly!
Whether you're a fan of smooth or chunky mashed potatoes, I think we can all agree we want them quicker, right?
Jump to:
How Can I Serve These Potatoes?
These potatoes go perfectly with:
- my vegan crockpot potpie.
- and make a great topping to my dutch oven shepherd's pie.
- with my vegan sloppy joes.
- right next to some vegan meatloaf.
Struggling to feed yourself and looking for easier ways to do so? I've got you my easily distracted friend! When you sign up for my newsletters, you get my free e-book!
Save your mental spoons with my FREE e-book, Simplified Eats: 5 Recipes with 5 Ingredients or Less!
Recipe
Fluffy Instant Pot Vegan Mashed Potatoes That Practically Make Themselves
Equipment
- 1 Instant Pot
Ingredients
- 4-6 evenly sized potatoes about 3 lbs (½lb is good for 1 person)
- 1-4 cups water see notes
- 1 teaspoon salt or to taste
- 4 Tablespoons vegan butter more or less
- 1 cup plant-based milk more or less
Instructions
- Start by peeling your potatoes. You can skip this step if you wish to leave the skins on or you can peel half and leave skins on half. Be sure to scrub the potatoes if you leave skins on so you don't have any dirt.4-6 evenly sized potatoes
- Add whole potatoes to instant pot (you can also dice them into even dices if your potatoes are all different sizes, you want the potatoes to be even sizes so that they all cook properly)
- Add water enough to cover the potatoes. Alternatively, if you would like to keep this one-pot and no-drain, add only 1 cup of water. See notes for further instructions.1-4 cups water
- Set Instant pot to "Pressure cook" and make sure valve is closed. Set the timer for 5 minutes. It will take 5 minutes to pressurize and then the normal 5 minutes.
- When potatoes are done, do the fork test to make sure they really are done. If you find they need a little more time, put the lid back on the instant pot and steam them for a bit to finish off.
- If you used only a little bit of water, just mash the potatoes right in the pot, add whatever else you wish and serve. If you covered the potatoes with water, be sure to drain them first, then mash and add what you want.1 teaspoon salt, 4 Tablespoons vegan butter, 1 cup plant-based milk
Notes
- For oil-free - use veggie stock instead of water, butter and milk.
- No-drain, one-pot recipe - To keep this recipe even more simple, add 1 cup of water to the potatoes in the instant pot and cook as normal. There should be minimal water left, your potatoes should be cooked, and the remaining water acts in place of the milk for making the potatoes smooth and creamy.
- Not a fan of chunky potatoes? Totally fine! Use a hand mixer or stand mixer to get ultra smooth potatoes. Using a hand masher may make it more difficult to get non chunky potatoes.
- Storage - Store in airtight container in the refrigerator for up to 7 days. Freezer for up to 6 months. Reheat in the microwave, stove top, or crock pot and add a splash of milk or butter to get them fluffy again. Thaw naturally in the fridge if pulling from frozen before warming up.
Nutrition
What Ingredients Do I Need?
Ingredient Notes & Substitutions
I am using yellow gold potatoes for this recipe, however you can use other types of potatoes such as:
- Russet - make sure you peel these before using as the skin is tougher.
- Red potatoes - perfect for more rustic mashed potatoes, leave skins on. Also easier on your hands and time.
You can also include pepper in your seasoning options.
Both plant-based milk and butter are optional, but highly recommended. You may use any type or brand you prefer. I am using oat milk and a local store's brand vegan butter.
Please see the recipe card above for full measurements.
Step By Step Instructions
Step One
This step is optional. I decided to peel my potatoes for this recipe, but you may leave the skins on if not using russet potatoes.
Step Two
You can dice your potatoes if you want, but they will cook just fine as whole potatoes. Make sure they are the same size roughly or some may not cook through as well.
Step Three
Once the potatoes are cooked, drain and place into a bowl or leave in the metal pot (if you'd like to keep it one-pot).
Step Four
Add salt and butter and mix into the potatoes.
Step Five
Add in plant based milk and stir in.
Step Six
Your potatoes should be creamy and smooth. Chunks are welcome!
How Can I Make These Potatoes Even Better?
- Use vegetable stock instead of water.
- Add a bit of vegan sour cream.
- Sprinkle shredded vegan cheese or parmesan cheese.
- Add herbs like dill or rosemary.
- Throw in some garlic.
How Can I Store These Potatoes For Later?
Refrigerator - In an airtight container for up to 7 days
Freezer - Up to 6 months in freezer bag or airtight container
Reheat - If frozen, thaw naturally in the fridge before heating. From fridge, place in the microwave and heat at 1 minute intervals, or stove top in a pot, just simmer until warmed. You can even use a slow cooker on low until desired warmness is achieved or stick it back in the instant pot on warm/steam until desired warmness achieved. You may need to add some more milk or veggie broth to get them back to a creamy state.
ADHD-proof your kitchen life by having a list of all the things you currently have in your pantry or wherever you keep your food.
Just enter your information below and I'll send you my free, full pantry list!
Try some of my other delicious vegan side dishes!
What's up! My name is Bree, and I run this kitchen! I love sharing my recipes with you and I hope you enjoy them. You can follow me on Pinterest, or Get to know more about me and this site if you'd like. Thanks, bud!
Comments
No Comments