Vegan Mashed Potatoes (Instant Pot)

An essential side to your holiday dinner, these Instant Pot Vegan Mashed Potatoes are a must! Creamy, fluffy and buttery made with vegan cream cheese, veggie broth, plant milk and butter! Dairy free and delicious! Stovetop & oil free option.

Ok who doesn’t love mashed potatoes, right! Well vegans rejoice I’ve got the most perfect vegan mashed potatoes recipe ever! And best of all they’re super easy and ready in minutes in the instant pot! Perfect holiday side dish to serve with vegan gravy. I mean come on! Mashed potatoes and gravy are the best part!

I’ll be the first to admit I always cook to many potatoes to mash, yup even if it’s not Christmas, thanksgiving or easter! I think I just like having left over gravy and potatoes in my fridge. There is a method to my madness!?

What makes these vegan mashed potatoes creamy?

I use vegetable broth, vegan cream cheese, plant milk and butter to take this potato recipe over the top and make them super flavourful and creamy

Best potatoes for mash?

I use high starch potatoes like russets or a combinations of Yukon gold and russets for mashed potatoes, as they require less mixing to acquire a creamy texture, and I prefer the flavour. Red and white potatoes require more mashing to achieve a creamy texture and can easily become gluey,

How to make Instant Pot Vegan Mashed Potatoes:

Peel, wash and quarter the potatoes. (If potatoes are large cut them into 6ths). Add them to your Instant pot with the veggie stock. Cover with lid and secure it properly.

Set the pressure valve to ‘Seal’ Then Press the “Pressure Cooker’ button and manually set the timer for 9 minutes with the + and – signs (make sure it says high pressure) It will then start automatically.

While potatoes are cooking whisk the milk, cream cheese, butter and spices in a small pot on medium heat until melted and combined. Remove from heat and set aside.

When time is up carefully and quickly turn the pressure release valve from ‘seal’ to ‘Venting’ ( I use a dishcloth, it will be hot) Once all the pressure is released and pin has dropped, remove the lid. Drain the potatoes and return to the instant pot.

With a potato masher, mash the potatoes and stir in the warm milk mixture until combined. Season with salt and pepper if necessary and serve garnished with chopped chives and a pad of butter if you like.

Enjoy! Delicious served with my Vegan Salsbury Steak (meatloaf) and Mushroom Gravy!

For full recipe instructions and ingredients see recipe card below.

Ok let’s make some mashed potatoes! they’re:

vegan!

super satisfying

creamy and rich

buttery

perfectly seasoned

delicious!

addicting!

easy to make

gluten free

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Want more potato recipes? Check these out:

• Best Home Fries Recipe (Breakfast Potatoes)
• Vegan Corn Chowder with potatoes
• Vegan Breakfast Burritos (Tofu, potatoes)
• Hearty Vegetable Stew (Vegan) (Slow cooker option)
• Vegan Hamburger Soup – Hearty & Delicious!
• Vegan Potato Salad (Vegan Mayonnaise & Dill)

Vegan Mashed Potatoes (Instant Pot)

★★★★★ 5 from 2 reviews

• Author: Verna
• Prep Time: 15 Minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8-10 Side Servings 1x
• Category: Snacks & Sides, Instant Pot, Gluten free,
• Method: Instant Pot/Stovetop
• Cuisine: American, Canadian

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Description

An essential side to your holiday dinner, these Instant Pot Vegan Mashed Potatoes are a must! Creamy, fluffy and buttery made with vegan cream cheese, veggie broth, plant milk and butter! Dairy free and delicious! Stovetop + oil free option.

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Scale 1x2x3x

Ingredients

• 4 lbs Russet potatoes (or a combination of russets and Yukon gold)
• 2 cups vegetable stock ( omit for stove top version)
• 1/3 cup vegan butter, I use earth balance or Miyoko’s for a treat (omit for oil free)*
• 1/2 container of vegan cream cheese (4 oz) I usually use Daiya (use oil free brand if necessary like ‘Kite Hill’)*
• 1/2 cup unsweetened plant milk, I use Soy milk for this recipe
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon granulated onion

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Instructions

Instant Pot Instructions: (step by step photos above if necessary)

1. Peel, wash and quarter the potatoes. (If potatoes are large cut them into 6ths). Add them to your Instant pot with the veggie stock. Cover with lid and secure it properly.
2. Set the pressure valve to ‘sealing’. Then Press the ‘Pressure cooker’ button and manually set the timer for 9 minutes with the + and – signs (make sure it says high pressure) It will then start automatically.
3. While potatoes are cooking whisk the milk, cream cheese, butter and seasonings in a small pot on medium heat until melted and combined. Remove from heat and set aside.
4. When time is up carefully and quickly turn the pressure release valve from ‘sealing’ to ‘venting’ ( I use a dishcloth, it will be hot) Once all the pressure is released and pin has dropped, remove the lid. Drain the potatoes and return to the instant pot.
5. With a potato masher, mash the potatoes and stir in the warm milk mixture until combined. Season with salt and pepper if necessary and serve garnished with chopped chives and a pad of butter if you like.
6. Enjoy! Delicious served with my Vegan Salsbury Steak (meatloaf) and Mushroom Gravy!

Stovetop Instructions:

1. Peel, wash and quarter the potatoes. (If potatoes are large cut them into 6ths). Add them to your a large pot and cover with cold water. add a good pinch of salt.
2. Bring to a boil on medium to high heat, cover loosely with the lid cook for 15-20 minutes or until they are fork tender
3. While potatoes are cooking whisk the milk, cream cheese, butter and spices in a small pot on medium heat until melted and combined. Remove from heat and set aside.
4. Remove potatoes from the heat, drain and return to pot.
5. With a potato masher, mash the potatoes and stir in the warm milk mixture until combined. Season with salt and pepper if necessary and serve garnished with chopped chives and a pad of butter if you like.
6. Enjoy! Delicious served with my Vegan Salsbury Steak (meatloaf) and Mushroom Gravy!

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Notes

Optional variations for mashed potatoes:

• Garlic or ‘Roasted Garlic’ mashed potatoes:  add 3-5 finely chopped garlic cloves when you’re heating the butter mixture or 1 head of roasted garlic.
•  Ranch mashed potatoes: add 1/4 cup chopped fresh dill or 2-3 teaspoons dried dill, 3-5 finely chopped garlic cloves (to the butter mixture). You could also sub 1/3 cup plain vegan yogurt for the cream cheese.
• oil free: omit vegan butter, use an oil free vegan cream cheese like Kite Hill brand. Add an additional splash of vegan milk at the end if necessary or a dollop or two of plain vegan yogurt.

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