Print
vegan mashed potatoes in a white bowl

Vegan Mashed Potatoes (Instant Pot)

  • 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

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.


Scale

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

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!

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.

Keywords: vegan mashed potatoes, instant pot vegan mashed potatoes, instant pot, creamy, holiday, fluffy, easy, quick, ranch, dill, garlic, oil free, roasted garlic, thanksgiving, Christmas, easter,