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    Home > Vegan Instant Pot Recipes

    Vegan Instant Pot Mashed Potatoes

    Posted: Nov 24, 2020 ยท Updated: Aug 16, 2021

    Jump to Recipe Pin Recipe
    These easy and quick vegan Instant Pot Mashed Potatoes are creamy, fluffy, buttery AND foolproof. Sage and garlic-infused olive oil adds huge flavor. A vegan, soy-free, nut-free and gluten-free recipe.
    An Instant Pot liner with buttery mashed potatoes infused with sage and garlic olive oil with a ladle on a black background.

    I make a lot of mashed potatoes for the resident spud gourmet, my son Jay, and discovering how to make them in the Instant Pot has been truly lifechanging.

    Making mashed potatoes on the stovetop or even in the microwave is by no means difficult, and I have already shared a great recipe for vegan mashed potatoes on the blog. But the Instant Pot just makes boiling them to perfection, without waterlogging them, that much easier, and that much more hands-off.

    To infuse these with flavor I make a heavenly, three-ingredient garlic and sage infused olive oil that I could add to everything I eat. You might even want to scoop it up with a spoon! Seriously, it's that good.

    Does it matter what potatoes you use?

    To some extent, but not really, no. Let me explain that.
    I make mashed potatoes with nearly any potato I have on hand--russets, yukon golds and reds--and they all work very well. The only difference you will get is in the texture. Russets make fluffier, dryer mashed potatoes, while the mashed potatoes made with golds and reds are creamier.
    So use either, based on your preference, or you can even go half and half -- 50% red or gold and 50% russets for the best of both worlds.

    Should you peel the potatoes?

    Again, this is a personal preference. It is good to keep in mind that in a potato, as in most vegetables, a lot of the nutrition lies just under the skin, so leaving the skin on is always preferable.
    For mashed potatoes, I like leaving the peel on when I am using yellow or gold potatoes because the peel is softer. It cooks up easily and melts in with the mashed potatoes.
    When I use russets I usually peel the potatoes, because the skin tends to be thicker.
    One more deciding factor could be whether or not the potatoes you are using are organic. If they are, you can leave the peel on without any worries. If they aren't, you might be better off peeling them.

    How to cut the potatoes

    When I make the potatoes in the microwave or stovetop, I cut them in a dice. For the Instant Pot, you can just halve or quarter them. The potatoes I used this time were smallish russets, about 3 inches long. I halved them. Had I used larger potatoes, I would have cut them in quarters.

    Steps and tips for making Vegan Instant Pot Mashed Potatoes

    • Begin by washing and then peeling (if you want to) the potatoes. Halve or quarter them, depending on the size, and place in the Instant Pot liner.
    • Cover the potatoes with water. I needed 4 cups for 2 ยฝ pounds of potatoes.
    • Click on the lid of the IP and set it to cook at manual pressure for 8 minutes. The Instant Pot will take a few minutes to come up to pressure and then start counting down the 8 minutes.
    • Once cooking is done, let the pressure release naturally or force-release it after 10 minutes.
    • While the potatoes are cooking, make the sage and garlic infused olive oil. Place ยผ cup extra virgin olive oil in a small skillet on low heat with 6 crushed cloves of garlic and 2 tablespoon chopped sage or rosemary. Let the oil continue to heat 10-15 minutes so the flavors infuse it. Stir occasionally. The garlic should be lightly brown when you turn the heat off, it should not burn.
    • Drain the water in the IP liner and return the potatoes to it. Add 2 tablespoon vegan butter, 1 teaspoon dijon mustard, 1 cup nondairy milk, salt and pepper to the potatoes and use a potato masher or a heavy wooden spoon to mash them. You can also use a potato ricer.
    • This is an additional step you don't have to take, but I really like doing this. Once you've finished mashing the potatoes, take a hand mixer and whisk the potatoes over medium speed for a couple of minutes. This beats air into the potatoes making them even lighter and fluffier.
    • Stir the sage-garlic olive oil into the potatoes.
    • Serve. These are amazing on their own, but a bit of vegan mushroom gravy on top doesn't hurt.

    Uses for leftover mashed potatoes

    • Vegan Breakfast Shepherd's Pie
    • Vegan Colcannon (stir in some cabbage and sauerkraut)
    • Vegan Irish Shepherd's Pie
    • Creamy Asparagus and Potato Tart

    Related recipes

    • Creamy Vegan Mashed Potatoes
    • Mojo de Ajo
    • Vegan Butternut Squash Risotto
    • Mashed Lima Bean Potatoes with Onion Gravy
    • Vegan Instant Pot Pasta Bake

    The Instant Pot makes boiling the potatoes to perfection, without waterlogging them, that much easier, and that much more hands-off, and you're rewarded with fluffy, delicious spuds each and every time.

    An overhead shot of Vegan Instant Pot Mashed Potatoes in a steel IP liner with sage garlic olive oil and a wooden ladle on a black background

    Vegan Instant Pot Mashed Potatoes

    These easy and quick vegan Instant Pot Mashed Potatoes are creamy, fluffy, buttery AND foolproof. Sage and garlic-infused olive oil adds huge flavor. A vegan, soy-free, nut-free and gluten-free recipe.
    5 from 4 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Side Dish
    Cuisine: nut-free, Soy-free
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Instant Pot Mashed Potatoes
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 10 servings
    Calories: 78kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Equipment

    • Instant Pot
    • Skillet

    Ingredients 

    • 2 ยฝ pounds potatoes (peeled, then halved or quartered)
    • 2 tablespoon vegan butter
    • 1 cup nondairy milk
    • 1 teaspoon dijon mustard
    • ยผ cup extra virgin olive oil
    • 6 cloves garlic (crushed)
    • 2 tablespoon sage or rosemary (chopped)
    • Salt and ground black pepper to taste
    Prevent your screen from going dark

    Instructions

    • Place the potatoes in the Instant Pot liner. Cover with water (I needed 4 cups) so the potatoes are immersed, click on the IP lid and set to cook on manual pressure for 8 minutes.
    • After cooking is done, wait for pressure to release naturally or force release after 10 minutes.
    • While the potatoes are cooking, place the olive oil in a small skillet with the sage and garlic. Let the flavors infuse into the olive oil over low heat. Stir a few times. After about 12-15 minutes the garlic should be turning lightly golden. Don't let it burn. Turn off the heat.
    • Once the potatoes are done cooking, drain all of the water and place the potatoes back in the Instant Pot liner.
    • While the potatoes are still hot, add the vegan butter, nondairy milk and dijon mustard. Mash the potatoes with a potato masher or a heavy wooden spoon. Or you can put the potatoes through a ricer and then stir in the butter, milk and mustard.
    • Optional: use a hand mixer to whip the potatoes for two minutes, which will make them even lighter and fluffier. This is not absolutely necessary, the potatoes will be divine even without it.
    • Stir the garlic sage olive oil into the potatoes and mix well. Serve hot. If you like, garnish the mashed potatoes with finely chopped chives.

    Nutrition

    Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

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    Reader Interactions

    Comments

    1. Barbara

      November 27, 2020 at 5:32 pm

      5 stars
      The mashed potatoes were great. Everyone loved them including the meat eaters. The crispy garlic left over after heating the herb oil were great to eat as well. This morning I took the leftover potatoes and mixed them with panko bread crumbs and an egg ( Obviously you can sub out an egg substitute). And fried them in a little olive oil for a breakfast treat I topped them with m with leftover roasted veggies and a poached egg.
      Btw I want to let you know I have tried numerous recipes from your collection and they have all been a hit. Non-vegans ask for the recipes and the vegans love them and appreciate them. Thank you for sharing your culinary creativity.

      Reply
      • Vaishali

        November 30, 2020 at 10:43 am

        Hi Barbara, thanks for this lovely message, you made my day. ๐Ÿ™‚

        Reply
    2. Jay

      November 24, 2020 at 1:30 pm

      5 stars
      Great recipe. I will definitely try it and let you know. Jay

      Reply
      • Vaishali

        November 24, 2020 at 2:57 pm

        Thanks, hope you try! ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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