No drain Instant Pot Mashed Potatoes are the easiest, creamiest side dish you’ll ever try. Cooked in just one pot and seasoned with sesame oil and vegan butter, they turn out fluffy, creamy, and soft every time!
You won’t ever want to go back to the stovetop method after trying these no drain Instant Pot Mashed Potatoes! They’re so easy to prepare and have a mouthwatering flavor thanks to sesame oil, vegan butter, and garlic. Even better, it all comes together in one pot. How easy is that?
The Instant Pot does most of the work here and helps you stress less in the kitchen. Simply pressure cook the potatoes in broth until creamy, season with a custom sesame garlic butter, and mash until fluffy. You can garnish them with sesame seeds and green onions for an Asian-inspired presentation or keep it classic with vegan gravy.
- Potatoes - Yukon Gold potatoes are the best for mashed potatoes. When cooked, they become deliciously creamy, soft, and have a natural buttery flavor. If you don’t have Yukon Gold’s at home, Russet or red potatoes can be used instead, but they may produce starchier mashed potatoes.
- Broth - Vegan chicken broth (Better Than Bouillon No Chicken Base) is my broth of choice here but a high quality vegetable broth works just as well.
- Vegan butter - The mashed potatoes are creamy and luscious even without the butter but it makes them even more irresistible.
- Garlic - Freshly chopped cloves are best.
- Sesame oil - A dash of toasted sesame oil fills the potatoes with a nutty, earthy flavor. It’s needed for the Asian-inspired flavors, but you can leave it out if you want or use olive oil instead.
- Dairy free milk - I like to use soy milk but any type of unsweetened plant milk can be used, such as oat, cashew, almond, or coconut milk.
- Salt - These are mashed potatoes with an umami flair, so feel free to add a drizzle of tamari or soy sauce for a saltier and stronger umami flavor!
How to make no drain Instant Pot mashed potatoes
Learning how to make mashed potatoes in the Instant Pot is a no brainer! This is all you have to do:
Step 1: Prep the potatoes. Peel the potatoes and chop them into sixths.
Step 2: Cook. Place the chopped potatoes and broth into the Instant Pot. Lock the lid in place and cook on high pressure for 9 minutes.
Step 3: Make the sesame garlic butter. Meanwhile, place the sesame oil, butter, and garlic in a small bowl. Microwave for 1 minute to melt the butter.
Step 4: Mash the potatoes. When the time is up, quick release the pressure. Carefully remove the lid and stir in the soy milk, sesame garlic butter, salt, and pepper. Mash the potatoes with a potato masher or immersion blender until they’re creamy and fluffy.
Step 5: Adjust and serve. Add more seasonings or milk as needed, then scoop onto plates with sesame seeds, green onions, and mushroom gravy for garnish. Enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Chop the potatoes into small, evenly sized pieces for even cooking.
- You can heat the plant milk for 30 seconds to 1 minute in the microwave before stirring it into the potatoes. The warmth will make it easier to blend into the potatoes.
- Prevent your arms from getting tired by mashing the potatoes with an immersion blender or handheld electric mixer instead of a potato masher.
- Keep the potatoes oil free by omitting the vegan butter and sesame oil. They should still be creamy and soft without it.
- For extra flavor, stir shredded vegan cheese, vegan cream cheese, chives, sage, caramelized onions, or roasted garlic instead of fresh in with the potatoes.
Frequently asked questions
Anything you want, really. Pair the Instant Pot mashed potatoes with vegan turkey and cranberry sauce during the holidays, with vegan pot pie for comforting weeknight dinners, or on their own with sesame seeds, green onions, and mushroom gravy on top.
Peeled potatoes become creamier and have a smoother texture compared to those with the peel on. However, if you like the texture potato peels add or you’re running low on time, you can leave them intact.
Making this recipe in a 6 quart Instant Pot will give you perfect results every time. Larger sizes will require more liquid in order to get up to pressure.
Keep the cooked and cooled batch of potatoes in an airtight container in the fridge. They’ll stay fresh for 5 to 6 days.
Want more easy vegan side dishes?
- Sweet Potato Casserole
- Wild Rice Vegan Stuffing
- Vegan Scalloped Potatoes
- No-Knead Vegan Focaccia
- Air Fryer Asparagus
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!Print