top down view of vegan mashed potatoes in a serving bowl with spoon.

5 from 3 reviews

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!




Instant Pot:

  1. 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.
  2. Place potatoes at the bottom of the Instant Pot, add 1 1/2 (355 ml) cups water and generous pinch of salt (if halving or doubling recipe see notes).
  3. 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).
  4. When done, let the steam vent on it’s own, or carefully move the valve to open if you’re in a hurry.
  5. 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.
  6. 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.


  1. In a large pot, add potatoes and fill pot with enough water to cover potatoes, there should be about 1 inch of water overtop.
  2. 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.
  3. Remove from heat, carefully drain water.
  4. 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.

To reheat:

  • 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.