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.
Ingredients
Scale
- 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)
- 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 ‘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.
- 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.
- 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.
- 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!
Stovetop Instructions:
- 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.
- 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
- 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.
- Remove potatoes from the heat, drain and return to 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!
Notes
Optional variations for mashed potatoes:
- Garlic or 'Roasted Garlic' mashed potatoes: add 3-5 finely chopped garlic cloves and fry 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 fried 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.
- Prep Time: 15 Minutes
- Cook Time: 20 minutes
- Category: Snacks & Sides, Instant Pot, Gluten free,
- Method: Instant Pot/Stovetop
- Cuisine: American, Canadian
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,