top down view of serving bowl filled with the best Instant Pot mashed potatoes.

5 from 4 reviews

Creamy, light and fluffy Instant Pot Mashed Potatoes made simple with minimal ingredients and easily customizable is an easy vegan side dish for just about any occasion!


Units Scale
  • 5 lbs. (2.3 kg) potatoes (Yukon gold, russet, red or white)
  • vegetable broth or water (see methods)
  • 3/41 1/4 cups (237 – 355 ml) unsweetened, plain non-dairy milk or Vegan Cream, at room temp
  • 1/3 cup (113 g) dairy-free butter (Miyoko’s pref.), margarine or extra virgin olive oil, at room temp
  • mineral salt & fresh cracked pepper, to taste


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 cups (355 ml) water and a generous pinch of salt (if halving or doubling recipe see notes).
  3. Attach lid, set vent to 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 its own, or carefully move the valve to open if you’re in a hurry.
  5. Add oil/butter, and give the mashed potatoes a mash with a potato masher. Add the in milk, salt and pepper, and mash & 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.

Stovetop (or see this Stovetop Vegan Mashed Potatoes):

  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 Stroganoff, Mushroom Bourguignon or Hearty Lentil & Mushroom Ragu.


Oil-free: Omit the butter and oil, using just plant milk. You may like to use vegetable broth instead of water for maximum flavor.

Garlic mashed potatoes: Add 1 or 2 teaspoons minced garlic with the potatoes for garlic mashed potatoes. Or add 1 teaspoon of garlic powder when adding the butter.

Add vegan parmesan cheese. Add grated block parmesan, my favorite is this vegan Violife Parmesan that grates and melts just like regular parm. A reader even used this Vegan Queso!

Sour cream + chives. In place of butter or oil, add in up to 1/2 cup of store bought or homemade cashew sour cream. and chopped chives for a heavenly fluffy and rich sour cream mashed potatoes.

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 : If halving the recipe for the instant pot, cut the water added to the pot in half using 3/4 cup (177ml).

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 occasionally.
  • 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.