Vegan Instant Pot mashed potatoes are the classic comfort food you know and love—with no need to stand over a hot stove. Enjoy them plain and simple or seasoned with a hint of rosemary.
Why you’ll love this recipe
- Everyone’s favorite side dish: Mashed potatoes are a staple at every holiday table, as well as a go-to side dish for dinners at home. This version is vegan, dairy-free, gluten-free, and low in sodium, so it can accommodate a range of dietary needs.
- Effortless cooking: The Instant Pot does many things well, but making mashed potatoes is definitely near the top of the list. No need to check and recheck a huge pot of boiling water on the stove to see if the potatoes are done. Simply throw the potatoes in the Instant Pot with some water, push a button, and you’ll have perfect mashed potatoes every time.
Ingredients
- Yukon gold or yellow potatoes: Either type works fine for this recipe. Both have more natural flavor and will yield creamier mashed potatoes than Russet potatoes. Peeling them is optional because the skin is so thin. When using organic potatoes, I prefer to leave the peel on because a lot of the nutrients are in the skin.
- Water: To cover the potatoes while they cook.
- Unsweetened soy milk: Adds creaminess. Feel free to use any other type of unsweetened plant milk as a substitute.
- Garlic powder: Adds a touch of savory flavor.
- Nutritional yeast (optional): Adds a subtle cheese-like flavor.
- Dried rosemary (optional): Dried rosemary has a savory, almost woodsy flavor. Rosemary contains antioxidants, has anti-inflammatory properties, and may benefit cognition.
- Fine sea salt (optional): To taste, if desired.
See recipe card for quantities.
Instructions
- Step 1: Peel the potatoes (optional; if desired) and roughly cut them into approximately 1-inch cubes.
- Step 2: Place the potato cubes in the stainless steel inner pot of the Instant Pot. Pour water over them until they are completely covered (approximately 4 cups).
- Step 3: Place the lid on the Instant Pot and lock it by turning it clockwise until it chimes. Set the Pressure Release knob to Sealing. Select the Pressure Cook option on High for 4 minutes. Press Start.
- Step 4: When the Instant Pot beeps at the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting to release the pressure (using a wooden spoon helps protect your hand from any escaping water or steam). When the stainless steel float valve has dropped, turn the lid counterclockwise to open the pot.
- Step 5: Using a towel or potholders, carefully lift the inner pot and dump the potato-and-water mixture into a colander over the sink. Let the potatoes drain in the colander for a few minutes.
- Step 6: Return the drained potatoes to the inner pot. Use a potato masher to mash the potatoes until they are smooth.
- Step 7: Add the unsweetened soy milk and garlic powder. Stir well. If making cheesy rosemary mashed potatoes, go to the next step. For traditional mashed potatoes, taste and add ¼ teaspoon of fine sea salt, if desired, before serving.
- Step 8 (cheesy rosemary option): Add an additional ¼ cup soy milk, nutritional yeast, rosemary, and an additional ¼ teaspoon garlic powder. Taste and add ¼ to ½ teaspoon fine sea salt, if desired. Serve warm.
Equipment
- Cutting board
- Chef’s knife
- Instant Pot
- Colander
- Potato masher
- Spoon
Storage
Vegan Instant Pot mashed potatoes keep well in the fridge for 3 to 4 days.
Related
Looking for other side dish recipes? Try these:
Vegan Instant Pot Mashed Potatoes
Vegan Instant Pot mashed potatoes are the classic comfort food you know and love—with no need to stand over a hot stove. Enjoy them plain and simple or seasoned with a hint of rosemary.
Equipment
- cutting board
- chef's knife
- Instant Pot
- colander
- potato masher
- spoon
Ingredients
- 2½ pounds Yukon gold or yellow potatoes (about 12 to 13 small potatoes)
- water to cover potatoes (about 4 cups)
- ¼ cup unsweetened soy milk (or unsweetened plant milk of choice)
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt (optional)
Additional ingredients for cheesy rosemary mashed potatoes
- ¼ cup unsweetened soy milk (or unsweetened plant milk of choice)
- ¼ cup nutritional yeast
- 1 teaspoon dried rosemary
- ¼ teaspoon garlic powder
- ¼ to ½ teaspoon fine sea salt (optional)
Instructions
- Prepare the potatoes: Peel the potatoes (optional; if desired) and roughly cut them into approximately 1-inch cubes.
- Add to the Instant Pot: Place the potato cubes in the stainless steel inner pot of the Instant Pot. Pour water over them until they are completely covered (approximately 4 cups).
- Cook: Place the lid on the Instant Pot and lock it by turning it clockwise until it chimes. Set the Pressure Release knob to Sealing. Select the Pressure Cook option on High for 4 minutes. Press Start.
- Release the pressure: When the Instant Pot beeps to signify the end of the timer, carefully switch the Pressure Release knob from Sealing to Venting to release the pressure (I recommend using a wooden spoon or something similar to protect your hand from any escaping water or steam). Once the stainless steel float valve has dropped, turn the lid counterclockwise to open the pot.
- Drain: Using a towel or potholders, carefully lift the inner pot and dump the potato-and-water mixture into a colander over the sink. Let the potatoes drain in the colander for a few minutes.
- Mash: Return the drained potatoes to the inner pot. Use a potato masher to mash the potatoes until they are smooth. Add the unsweetened soy milk and garlic powder. Stir well.
- For traditional mashed potatoes: Taste and, if desired, add ¼ teaspoon of fine sea salt before serving.
- For cheesy rosemary mashed potatoes: Add an additional ¼ cup soy milk, nutritional yeast, rosemary, and an additional ¼ teaspoon garlic powder. Taste and add ¼ to ½ teaspoon fine sea salt, if desired. Serve warm.
Notes
- Vegan Instant Pot mashed potatoes keep well in the fridge for 3 to 4 days.
