Mashed potatoes are one of those timeless comfort foods that never go out of style.
With just a few wholesome ingredients and the help of your Instant Pot, you can have creamy vegan mashed potatoes on the table in under 30 minutes – no peeling, boiling, or draining multiple pots.
This version keeps it simple: fluffy potatoes, a drizzle of olive oil, and your favorite unsweetened plant milk. It’s classic, cozy, and perfect for weeknight meals, family dinners, or holidays.
Why Instant Pot Mashed Potatoes Are a Game-Changer
Making mashed potatoes in the Instant Pot saves time and mess, all while giving you perfect results every time.
There’s no need to babysit a boiling pot or check for doneness – it’s a set-and-forget side dish that fits right into your routine.
Here’s what makes this method so reliable:
- No draining required
- Minimal cleanup
- Consistently soft, mash-ready potatoes
- Fully plant-based and allergy-friendly
Ingredients for Classic Vegan Mashed Potatoes
You only need a few pantry staples to get started:
- 2 pounds Yukon Gold or russet potatoes, scrubbed and cut into chunks
- ¾ cup unsweetened plant milk (such as oat or almond)
- 2 tablespoons olive oil
- ½ teaspoon sea salt (plus more to taste)
- Freshly ground black pepper, to taste
Optional for serving
- Chopped chives or parsley
- Extra olive oil or plant-based butter
Step-by-Step: How to Make Vegan Mashed Potatoes in the Instant Pot
Step 1: Prep the potatoes
Scrub the potatoes clean and cut them into even chunks. No need to peel unless you prefer a smoother mash.
Step 2: Cook in the Instant Pot
Place the chopped potatoes in the Instant Pot with 1 cup of water and ½ teaspoon of salt. Secure the lid and set the valve to sealing. Cook on “Manual” or “Pressure Cook” for 8 minutes.
Step 3: Quick release and drain
Once the timer goes off, carefully do a quick release. Open the lid and drain off any excess water if needed. Return the potatoes to the pot while still hot.
Step 4: Mash and mix
Add the olive oil and a splash of plant milk. Use a potato masher to mash the potatoes to your preferred texture, adding more milk as needed. Season with salt and pepper to taste.
Step 5: Serve warm
Transfer to a serving bowl and top with fresh herbs or an extra drizzle of olive oil if you like. Serve immediately while hot and fluffy.
Want Richer Mashed Potatoes? Try These Twists
If you’re in the mood for something a bit more indulgent, these variations add richness and depth without stepping away from wholesome, plant-based ingredients.
They’re especially lovely for holidays, special dinners, or when you want that extra bit of comfort on the table.
Swap in vegan butter
For a more traditional flavor, replace the olive oil with vegan butter. It melts beautifully into the hot potatoes and brings a silky, classic creaminess that pairs well with a touch of black pepper and fresh herbs.
Stir in cashew cream
Cashew cream offers an ultra-rich texture that takes mashed potatoes to the next level. Just soak ½ cup of raw cashews in hot water for 20 minutes, then blend with ¼ cup water until smooth.
Add a few spoonfuls to the mash in place of some plant milk for a luscious, dairy-free boost.
Mix in roasted garlic
Roasting a head of garlic until golden and soft brings out its sweet, mellow flavor. Squeeze a few cloves into the potatoes before mashing for a subtle, savory warmth that complements both olive oil and vegan butter beautifully.
Finish with crispy toppings
For a special finishing touch, sprinkle the mash with crispy shallots or fried sage leaves.
They add a lovely crunch and a hint of savory contrast that turns a simple side into a standout dish.
Serving Ideas for Vegan Mashed Potatoes
Mashed potatoes go with just about anything. Pair them with:
- Lentil loaf or mushroom gravy for a hearty main
- Steamed green beans or roasted carrots
- Vegan meatballs or seitan slices
- As a base for shepherd’s pie or grain bowls
They’re also great on their own, especially when warm and freshly mashed.
Storage and Reheating Tips
Leftover mashed potatoes store well in the fridge for up to four days. To reheat, gently warm them on the stovetop or in the microwave, adding a splash of plant milk to bring back their creamy texture.
They can also be frozen, though the texture may change slightly. Freeze in individual portions and thaw in the fridge overnight before reheating.
Final Thoughts
With just a few simple ingredients and your Instant Pot, you can have a bowl of creamy, satisfying vegan mashed potatoes ready in minutes.
Whether you stick to the classic version or try a richer twist, this recipe is a reliable side dish that fits beautifully into any meal.
It’s fuss-free comfort food, made plant-based, just the way it should be.
Our Creamy Instant Pot Vegan Mashed Potatoes Recipe – Ready In Minutes
4
servings30
minutes40
minutesIngredients
2 pounds Yukon Gold or russet potatoes, scrubbed and cut into chunks
¾ cup unsweetened plant milk (such as oat or almond)
2 tablespoons olive oil
½ teaspoon sea salt (plus more to taste)
Freshly ground black pepper, to taste
- Optional
Chopped chives or parsley
Extra olive oil or plant-based butter
Directions
- Prep the potatoes
- Cook in the Instant Pot
- Quick release and drain
- Mash and mix
- Serve warm
