Fluffy, creamy and slightly chunky and some of the best darn vegan mashed potatoes. The perfect side dish to just about any meal! Less than 30 minutes from cooking to the table.
Whether you're a fan of smooth or chunky mashed potatoes, I think we can all agree we want them quicker, right?
I tend to favor a chunkier mash. It's how I grew up eating them, and it's just the only way they can be. But if I'm being honest, I wouldn't turn down any bowl of mashed potatoes, as long as they're dairy free!
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 potatoes, leave skins on
You do not have to peel your potatoes if using yellow or red. Leaving the skins on will yield more fiber and a more rustic mashed potato. Peeling will yield creamier mashed potatoes.
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 recipe card for exact quantities
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. Do 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!
👩🏻🍳Cook's Top Tip
Use vegetable stock in place of water for more flavor! You can also use veggie stock in place of milk, butter and salt if you are being mindful of what you are eating.
You can do a lot with mashed potatoes. They don't have to be bland and boring, sitting in a bowl at the table being ignored. Make your potatoes stand out!
- Add garlic and vegan cheese shreds for garlicy/cheesy mashed potatoes
- Need it oil free? Use veggie stock in place of butter (can also replace the salt and milk if you want)
For this specific recipe, you will need an instant pot, and instructions will be in the recipe card below.
If you'd like to make these on the stove, you will need a deep enough pot and cover the potatoes with water, boil for at least 30 minutes and checking tenderness with a fork.
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.
❓Frequently Asked Questions
You can use just the water that the potatoes are boiled in, or any type of broth.
Try some of my other delicious vegan side dishes!
If you try the recipe, don't forget to rate it and leave a comment! Thank you so much!
Vegan Instant Pot Mashed Potatoes
- 1 Instant Pot
- 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
- 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
- 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.