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!
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.