Best Vegan Instant Pot Mashed Potatoes
The Best Vegan Instant Pot Mashed Potatoes are creamy and silky, smooth and fluffy in under 30 minutes! I use this quick and easy recipe every Thanksgiving holiday, and all my guests love it! It is so delicious whether you like your Instant Pot mashed potatoes skin on or off!
- Prep time
- 10 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 to 8 Yukon potatoes, peel and rough chopped
- 1 cup chicken stock or vegetable stock (vegan option)
- 4 cloves garlic
- 2 tbsp butter or vegan butter (such as Flora Salted Plant Butter), room temperature
- 1/4 C heavy cream, milk or milk alternative like oat milk (vegan option)
- salt and freshly ground black pepper to taste
- 1/4 C fresh chives or cilantro, garnishing (optional)
Instructions
- 1
Wash and peel potatoes. (see notes)
- 2
Add potatoes, chicken stock or vegetable stock, garlic into the Instant Pot pressure cooker.
- 3
Close and lock the Instant Pot cover and set pressure cook on high for 8 minutes followed by quick release.
- 4
Carefully remove the potatoes from the Instant Pot. Drain excess liquid.
- 5
Push the potatoes through a fine-mesh sieve or smash with a masher.
- 6
If the potatoes feel dry, fold in a tablespoon of the vegetable stock or chicken stock
- 7
Fold in room temperature butter, salt and pepper.
- 8
Garnish with fresh herbs or butter.
- 9
Serve hot and enjoy!