Make the fluffiest, most creamy pressure cooker mashed potatoes, no stovetop required! This easy 6-ingredient vegan recipe is dietitian-approved.
Quick Summary: These Pressure Cooker Mashed Potatoes are a no-stovetop-required vegan side dish made by pressure cooking cubed Yukon Gold potatoes with vegetable broth, then mashing them with garlic, olive oil or vegan butter, and unsweetened dairy-free milk. Cooking them in a pressure cooker steams the potatoes evenly to help make them extra fluffy and creamy mashed potatoes that require minimal cleanup.
The memories and traditions of the holidays sure are precious. What's even more precious this time of year? Stovetop and oven space. P.R.E.C.I.O.U.S. That's why the more dishes I can make ahead of time AND not require one of these coveted spots is chef's kiss.
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Why make pressure cooker mashed potatoes?
- 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.
- They can be made ahead of time. Even better during the holidays. Yes, they need to pay top dollar for oven space for reheating, but really microwaving does just fine. I won't tell if you don't.
Ingredients
- Yukon gold potatoes. I find these hold up nicely in the pressure cooker, and make creamier mashed potatoes. Russets would also work.
- Low-sodium vegetable broth. Adds more flavor that cooking in just water.
- Salt. Because a potato isn't truly a potato without a little bit of salt.
- Vegan butter. You can also use regular butter if not vegan.
- Dairy-free milk. I prefer unsweetened soy or almond milk. Or you can use low-fat milk if not strictly vegan. Adds extra creaminess.
- Vinegar. Helps to make a dairy-free buttermilk.
Instructions
Peel and cube about 3 pounds of Yukon gold potatoes (about 8 cups) and add to the bowl of a 6 quart Instant Pot or pressure cooker. Stir in 1 ½ cups of low-sodium vegetable broth and ½ teaspoon of salt. Replace lid and set to "manual" on high pressure for 10 minutes. Once the time is up, quick release pressure, and drain potatoes.
Add potatoes back to the bowl of the pressure cooker. Mash in 2 tablespoons of vegan butter, ¼ cup of dairy-free milk, and 1 teaspoon of vinegar until smooth. Season with salt and pepper to taste. Transfer to a serving bowl to serve immediately, or store in a covered container in the refrigerator for up to 3 days.
Expert tips from a dietitian
- Add minced garlic. If you want extra flavor with added salt or calories, add a clove or two of fresh minced garlic when mashing.
- Refresh with a splash of milk. If making ahead of time, you may need to add a splash or two of more milk and a dollop of extra vegan butter when reheating to keep the potatoes from drying out.
- Add color and nutrition. Swap out half the Yukon potatoes for peeled and cubed sweet potatoes for some extra color and antioxidants.
FAQs
Over mashing or mixing potatoes can make them gummier thanks to the extra starch. This can happen if using a food processor, or mixing with a hand mixer too long to mash them. It's tricky to fix gluey potatoes, so is best to prevent it beforehand, but you can fold in an extra tablespoon or two of butter or vegan butter to help.
Yes! You can make these up to 3 days in advanced. Just store in an covered container in the fridge. When ready to serve, you can reheat in a pot over medium-low heat with a splash of your milk of choice, or in a microwave-safe bowl at 30 second increments until heated through. You can also reheat in an oven-safe container with a lid at 350°F for 20-30 minutes, or until warmed through.
I don't recommend freezing these since the texture when reheated can be impacted. Storing in the fridge for up to 3 days is good though!
More side dish recipes
Garlic Parmesan Smashed Brussels Sprouts
Simple Mashed Butternut Squash
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Instant Pot Vegan Mashed Potatoes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Make the fluffiest, most creamy pressure cooker mashed potatoes, no stovetop required! This easy 6-ingredient vegan recipe is dietitian-approved.
Ingredients
- 8 cups (about 3 pounds) yukon gold potatoes, peeled and cubed
- 1 ½ cups low-sodium vegetable broth
- ½ teaspoon salt
- 2 tablespoons vegan butter
- ¼ cup plant-based milk ( I used plain, unsweetened almond milk)
- 1 teaspoon white vinegar
- salt and pepper, to taste
Instructions
- Add potatoes, broth, and salt to a 6-quart pressure cooker.
- Stir to combine, and lock-in lid, making sure nozzle is set to pressure.
- Set to "manual" on high pressure for 10 minutes.
- Once 10 minutes is up, quick-release pressure. Turn pressure cooker off.
- Drain potatoes, and add back to bowl of pressure cooker.
- Mash in butter, milk, and vinegar until smooth.
- Season with salt and pepper to taste.
Notes
- Nutrition information is estimated.
- You can add 2 cloves of minced garlic when mashing for extra flavor.
- Not strictly vegan? Replace vegan butter with regular butter, and the plant milk and vinegar for buttermilk, or regular milk with 1 teaspoon vinegar.
- These are best served immediately, but can be cooled and stored covered in the fridge for up to 3 days.
- Mash potatoes as soon as they as done cooking to prevent lumps, and to make it easier to mash.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 204
- Sugar: 2
- Sodium: 280
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 5
- Cholesterol: 0
kelly jones
I totally need to get my instant pot out! I didn't use it enough last winter and have to get into a routine. Love mashed potatoes too and this is too easy!
Emily Cooper
I'm planning on finally putting it to work this fall!
Shannon
These look so delicious- really makes me want to get an Instant Pot!