Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes — A recipe for pressure cooker mashed potatoes made in under 30 minutes! The perfect side dish for any meal or occasion. {Vegan, Gluten-Free]

Watch how to make these Pressure Cooker Mashed Potatoes (1 min 30 sec)

Po-tay-to, po-tah-do.

Has anyone ever actually met someone who pronounced it po-tah-do? I have not. But if you have, I want in. I have a LOT of questions for them.

The first being their feelings towards mashed potatoes. What is it about them that feels like your mouth just took a swan dive into a cloud of silk and love?

One of the many wonders of the world. To get the title of ‘comfort food’ you have to be pretty damn awesome, let me tell you that much. Sorry kale, you don’t stand a chance.

They’re so classic. So versatile. So….much a pain in the ass to make. Seriously though.

What potato to buy? Russet? Idaho? I DON’T KNOW?!

Are they boiled enough? Too much? Not enough? Gah!!

Don’t overmix them. But don’t make them lumpy. Or salty. Or bland.

Imma be honest with you, these ones involve none of the above. The hardest part? Peeling all those damn potatoes. It seriously takes longer to peel them than it does to cook them. For reals though. I strongly encourage tiny little hands to help with peeling potatoes (with adult supervision), shucking corn, and snapping green beans. It’s only fair to pass the torch on these tasks to the next generation.

Here’s why I love these mashed potatoes:

• Yukon Gold. I like using these for mashed potatoes because of their creaminess, and sweetness. Russets are also a good option.
• They free up valuable stove space. Especially during the holiday season, that is prime real estate. Or in my case, you can’t be bothered watching potatoes boil.
• You don’t need a masher. I don’t own one, and probably never will. If you have a sturdy whisk, or even a large serving fork, those will do just fine.

Instant Pot Vegan Mashed Potatoes

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• Author: Sinful Nutrition
• Prep Time: 15
• Cook Time: 10
• Total Time: 25 minutes
• Yield: 4-6 servings
• Category: side dish

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Description

A recipe for pressure cooker mashed potatoes made in under 30 minutes! The perfect vegan and gluten-free side dish for any meal or occasion.

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Ingredients

• 8 cups (about 3 pounds) yukon gold potatoes, peeled and cubed
• 1 1/2 cups low-sodium vegetable broth
• 1/2 teaspoon salt
• 2 tablespoons vegan buttery spread
• 1/4 cup plant-based milk ( I used plain, unsweetened almond milk)
• 1 teaspoon white vinegar
• salt and pepper, to taste

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Instructions

1. Add potatoes, broth, and salt to pressure cooker.
2. Stir to combine, and lock-in lid, making sure nozzle is set to pressure.
3. Set to “manual” on high pressure for 10 minutes.
4. Once 10 minutes is up, quick-release pressure. Turn pressure cooker off.
5. Drain potatoes, reserving 1/2 cup of liquid.
6. Add potatoes back to bowl of pressure cooker.
7. Mash in buttery spread, milk, and vinegar until smooth.
8. Season with salt and pepper to taste.
9. Use reserved broth if potatoes become dry.
10. Keep warm, or serve immediately.

Notes

• You can add 2 cloves of minced garlic when mashing for extra flavor.
• Not strictly vegan? Replace the buttery spread with regular butter, and the plant milk and vinegar for buttermilk, or regular milk with 1 teaspoon vinegar.
• These are best served immediately, but adding warm broth or milk will help keep them from getting too dry.
• Mash potatoes as soon as they as done cooking to prevent lumps, and to make it easier to mash.

Keywords: potatoes, instant pot, pressure cooker, comfort food, side dish, vegan, vegetarian

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Looking for more side dishes?

Check out a few of my favorites below!

Extra Gingery Roasted Rainbow Carrots

Candied Butternut Squash

Five Spice Roasted Sweet Potatoes

Make it a great day!

What’s your favorite comfort food dish?

Have you ever used a pressure cooker? What’s your favorite thing to make in it?