Light and fluffy, these easy vegan mashed potatoes made from scratch using an Instant Pot, or made on the stovetop, are seriously the best mashed potatoes ever! Recipe can easily be halved or doubled.
This easy, no-fuss mashed potato recipe is completely dairy-free and easily customizable:
- Make them oil-free, using just non-dairy milk.
- Make mashed potatoes with the skins or without.
- Make them ahead of time and store in the refrigerator until ready to serve, they reheat well and will be ready for the table in no time.
Whether making your mashed potatoes using the Instant Pot or stovetop, both methods are super easy & taste delicious. Both the pressure cooker and stovetop method take about the same amount of time to cook, so use whatever method is most convenient!
So let’s get to it! It all starts with the potatoes…
Which Potatoes Make The Best Mashed Potatoes?
You can make mashed potatoes with any type of potato, but they do vary slightly in results. In the end, it will come down to personal preference.
- Russet potatoes – These are the gold standard, their high starchiness makes for one of the creamiest mashed potatoes. These are the easiest to peel since they’re generally the largest and easy to hold. The skin is thicker than other potatoes, making these best peeled, but unpeeled is ok too for a more rustic mashed potatoes.
- Yukon gold potatoes – My all time favorite because of their creamy texture and buttery flavor, not to mention their light golden hue. And Yukon potatoes are excellent with the skin or without!
- Red and white potatoes – A waxy potato with the least starch. They may not blend up as creamy but are still delicious, especially with the skins on.
With The Skin Or Without?
Both peeled and unpeeled mashed potatoes are great! They both have their place, but if you’re unsure and serving for a crowd, it’s probably best to serve unpeeled, especially if kids will be joining you.
Here’s a few pros and cons:
- Peeling: Adds prep time, but results in ultra creamy mashed potatoes.
- No Peel: Speeds up prep time (just be sure to scrub them well) and results in rustic, hearty mashed potatoes. Plus, there is fiber in the skins making them a healthy addition!
How Many Potatoes Do I Need When Making Mashed Potatoes?
A good rule of thumb is to use at 1/2 pound of potatoes per person, about 1 – 2 potatoes, depending on the size. A 5 lb. bag will serve a small crowd of 8 – 10 people. If making mashed potatoes for 4, cut this recipe in half.
Using my Instant Pot is my absolute favorite way to make mashed potatoes these days!
And here’s why:
- No draining involved!
- Super flavorful, retaining all the potato flavor that’s typically lost from draining.
- Frees up space on the stove, especially great around the holidays when your to-do list is long.
- Once finished, keep warm right in the Instant Pot using the ‘warm’ setting until ready to serve.
How To Make Instant Pot Vegan Mashed Potatoes
(Note – The full printable recipe is at the bottom of this post)
- Cut potatoes into quarters. If using larger potatoes, like russet, cut into 1 1/2 inch cubes.
- Place potatoes in the insert of a 6 Qt. Instant Pot (affiliate link). Add water and pinch of salt.
- Attach the lid, close the seal and manually cook for 10 minutes on high pressure (Instant Pot will come to pressure before actually cooking which may take 10 minutes). Let vent naturally (will take about 15 minutes, or carefully open the valve to manually release the pressure if you’re in a hurry).
- Let the potatoes rest in the instant pot until ready to mash. If adding vegan butter, add that right away so it has time to melt. When ready to mash, add plant milk or Vegan Cream and mix. Season to taste and add more butter or milk as desired.
And that’s it – simple, no fuss and most of all delicious!
No Instant Pot, No Problem
If you don’t have an Instant Pot, making stovetop mashed potatoes is super easy and only requires a few simple steps.
- Add cubed potatoes to a large pot and cover with water, just enough to cover.
- Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for 15 – 20 minutes. Potatoes are done when fork tender. Remove from heat, carefully drain water.
- Add butter/oil and remaining ingredients, mash with potato masher until combined. Season to taste.
How To Store Leftovers
- Refrigerator: Leftover mashed potatoes can be kept in the refrigerator for 4 – 5 days, in a covered container.
- Freezer: To store longer, your mashed potatoes are freezer friendly and will last 2 – 3 months in freezer safe containers (affiliate link) or baggies. When storing in containers, be sure to leave about 1/2 inch at the top for expansion. For baggies, remove as much air as possible before zip locking. Let thaw before reheating.
How To Reheat Mashed Potatoes
- Stovetop: Warm on the stovetop over low heat, giving them a good mix to break them up and adding a splash or two of milk as needed to bring back fluffiness. Warm to desired temperature, stirring occasionally.
- Slow Cooker: Place mashed potatoes in a slow cooker on warm for 2 – 4 hours, stir potatoes well, adding milk as needed to re-fluff the potatoes, stirring occasionally.
- Microwave: You can warm them in the microwave by adding a small amount of non-dairy milk, cover and heat on half-power for 4 – 5 minutes at a time, stirring occasionally until warmed.
- From frozen: If using frozen mashed potatoes, let thaw in the refrigerator before heating.
Mashed potatoes are super versatile and can be served alongside lentil loaves or used as a bed for gravy and stew. Here are a few of my favorite options:
- Lentil loaves: Serve with this The Ultimate Vegetable Loaf or Lentil Walnut Loaf
- Stews: Serve as a bed for this delicious Mushroom Bourguignon or Hearty Lentil & Mushroom Ragu
- Gravy: It’s great topped with this Vegan Mushroom Gravy or Country Gravy
- Veggies: Serve with a side of Savory Sauteed Kale or Green Beans Almondine or Roasted Butternut Squash, Brussels Sprouts with Cranberries and Pecans
More Delicious Potato Recipes
- Crispy Smashed Potatoes
- Easy Oven-Roasted Red Potatoes
- Fresh Herb Potato Salad
- 5-Ingredient Kielbasa with Peppers & Potatoes
- Creamy Potato & Chickpea Salad
- See all vegan Potato recipes on TSV!
If you try this vegan mashed potato recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
VEGAN MASHED POTATOES (INSTANT POT + STOVETOP)
Creamy, light and fluffy vegan mashed potatoes made easy with minimal ingredients in an Instant Pot or on the stovetop. A healthy side dish for just about any occasion!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Serves 8 - 10 1x
- Category: Side
- Cuisine: Vegan
- Peel, or leave skins on, and quarter the potatoes (if using larger potatoes like russet, cut into 1 1/2 inch cubes). If cooking with the skins, scrub potatoes well before cutting.
- Place potatoes at the bottom of the Instant Pot, add 1 1/2 cups (355 ml) water and generous pinch of salt (if halving or doubling recipe see notes).
- Attach lid, and make sure vent is in the SEALED position. Push the PRESSURE COOKER button, and manually set the time for 10 minutes (Instant Pot will come to pressure before actually cooking which may take 10 minutes).
- When done, let the steam vent on it’s own, or carefully move the valve to open if you’re in a hurry.
- Mash the potatoes with a potato masher. Add milk, oil/butter, salt and pepper, and stir well until fluffy and creamy, a few lumps is ok. Taste for flavor, adding more salt & pepper to taste.
- Keep warm in the instant pot with this Instant Pot glass lid. Add a tad more milk and stir well to bring back creaminess before serving if needed.
- In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 inch of water overtop.
- Bring to a boil, cover askew, reduce heat to low, and cook over a gentle boil for 15 – 20 minutes. Potatoes are done when fork tender.
- Remove from heat, carefully drain water.
- Mash with potato masher, add oil/butter and 1 cup milk, salt & pepper, stir to combine. Add more milk, a little at a time, as needed to achieve desired consistency (you may find you use up to 2 cups). Taste for flavor, adding more salt & pepper to taste.
Serves 8 – 10
Pair your mashed potatoes as a side with this flavorful The Ultimate Vegetable Loaf or Apple, Fennel & Sage Lentil Loaf. Also, use them as a bed for this delicious Mushroom Bourguignon or Hearty Lentil & Mushroom Ragu.
Add 1 – 2 tablespoons more of butter or oil, as needed. To make oil-free, omit the butter and oil, using just plant milk.
If your potatoes taste at all bland, you most likely need more salt.
Make your potatoes ahead of time (up to 1 day) and store in the refrigerator.
Feel free to cut the recipe in half if serving 4 – 5 people.
Halving or doubling: If halving the recipe for the instant pot, cut the water added to the pot in half using 3/4 cup (177ml). I don’t recommend doubling when making in an instant pot as it will be too full.
- Stovetop: Heat on the stovetop over low, give a good mix to break them up, adding a splash or two of milk as needed to bring back fluffiness and warm to desired temperature, stirring ocassionally.
- Slow Cooker: Place potatoes in a slow cooker on warm for 2 – 4 hours, stir potatoes well, adding milk as needed to re-fluff the potatoes, stirring occasionally.
- Microwave: You can warm them in the microwave by adding a small amount of broth or non-dairy milk, cover and heat on half-power for 4 – 5 minutes at a time, stirring in occasionally until warmed.
- From frozen: If using frozen mashed potatoes, let thaw in the refrigerator before heating.
Updated: Vegan Mashed Potatoes (Instant Pot + Stovetop) was originally published in October 2018. It has been retested and updated with new photos and helpful tips in December 2019.