Instant Pot Vegan Mashed Potatoes, with a stovetop option! These potatoes are incredibly creamy and fluffy without butter, dairy, or vegan butter. Ready in about 25 minutes from start to finish.
I use my Instant Pot all the time—it’s become one of my favorite kitchen tools alongside my high-powered blender. Together they make these mashed potatoes both silky and light, without relying on milk or butter.
How do you make mashed potatoes without butter or milk?
There are two simple techniques in this recipe that create rich, fluffy mashed potatoes without dairy or vegan butter:
- Russet potatoes — Their high starch content yields a fluffy, smooth texture when mashed.
- Cashew cream — A quick homemade blend of soaked cashews and water adds creaminess and body without the odd flavors some store-bought plant milks have.
How to make mashed potatoes in an Instant Pot?
The Instant Pot method is fast and hands-off. Peel and chop the potatoes into large chunks, place them in the pot, cover with water and add 1 teaspoon of salt. Seal and cook on high pressure for 10 minutes, then do a quick release and drain.
After draining, prepare a quick cashew cream, return the potatoes to the pot or a bowl, mash, and fold in the cashew cream. Taste and adjust salt, and add optional extras like roasted garlic or chopped chives. That’s all there is to it.
If you don’t have an Instant Pot, stovetop instructions are provided below.
Serving suggestions
These mashed potatoes are perfect for holiday dinners or a simple weeknight meal. Serve them with a salad or roasted vegetable, or pair with other hearty vegan mains. They complement many dishes and can be dressed up with gravy, garlic, or fresh herbs. Some ideas to serve alongside:
- Vegan meatloaf or lentil loaf
- Easy vegan gravy
- Instant Pot vegan baked beans
- BBQ tempeh or crispy baked BBQ tofu
Instant Pot Vegan Mashed Potatoes
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Ingredients
- 7 russet potatoes (about 2 1/2 pounds)
- 1 cup raw cashews
- 3/4 cup water
- 1-2 teaspoons salt
- Optional: roasted or sautéed garlic, minced, and/or chopped chives.
Instructions
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Cook the Potatoes: Peel and chop the potatoes into large chunks. Place them in the Instant Pot and cover with water, then add 1 teaspoon salt. Seal and cook on high pressure for 10 minutes. Perform a quick release and drain the potatoes.
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Make the Cashew Cream: Soak the cashews in boiling water for 5 minutes to soften. Drain and add them to a high-powered blender with 3/4 cup fresh water. Blend until very smooth and creamy.
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Mash and Finish: Return the drained potatoes to the Instant Pot or a mixing bowl. Use a potato masher to break them up, then drizzle in the cashew cream. Season with salt to taste and continue mashing and stirring until the potatoes are creamy and fluffy.
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Optional: Fold in sautéed or roasted minced garlic and garnish with chopped chives if desired. Serve with vegan gravy for a classic pairing.
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Stovetop Instructions: Peel and chop the potatoes and add them to a large pot. Cover with water and add 1 teaspoon salt. Bring to a boil and cook about 15 minutes, until fork-tender. Drain and proceed with the cashew cream and mashing steps above.