Instant Pot Vegan Mashed Potatoes, with a stovetop option! These potatoes are SO creamy and fluffy without any butter, milk or even vegan butter. 25 minutes from start to finish!

vegan mashed potatoes looking down into the bowl

I love using my Instant Pot! It’s turning out to be my most beloved kitchen appliance, right up there with my Vitamix high powered blender. Both of which are very helpful for these delicious, creamy, fluffy mashed potatoes!

How do you make mashed potatoes without butter or milk?

There are a couple of tricks to this recipe that make delightful mashed potatoes without any butter, milk or even vegan butter.

  1. Russet potatoes- I think these give you the fluffiest and smoothest mashed potatoes.
  2. Cashew cream This simple blend of cashews and water make mashed potatoes dreamy creamy and add a certain richness without any weird flavors often present in store bought non-dairy milks.

close up of vegan mashed potatoes

How to make mashed potatoes in an Instant Pot?

It’s so easy and quick people! Peel and chop your potatoes. Add them to the Instant Pot, cover with water and 1 teaspoon salt. Seal, and cook on high for 10 minutes.

collage of vegan mashed potatoes in the instant pot.

Drain the potatoes, make your quick cashew cream, mash and mix! Add salt to taste, and any additional ad-ins like roasted minced garlic. That’s it!

*If you don’t have an Instant Pot, see my instructions below for stovetop instructions.

collage of cashew cream being poured into potatoes and them being mashed.

Serving suggestions

Perfect for holidays, or just a simple meal alongside a salad or cooked vegetable, you will find many ways to enjoy them! Here are some other recipes that go well with mashed potatoes:

instant pot mashed potatoes from the side in a bowl, gray background

vegan mashed potatoes looking down into the bowl
5 stars (9 ratings)

Instant Pot Vegan Mashed Potatoes

Instant Pot Vegan Mashed Potatoes, with a stovetop option! These potatoes are SO creamy and fluffy without any butter, milk or even vegan butter. 25 minutes from start to finish!
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 8 servings

Ingredients 
 

  • 7 russet potatoes (about 2 1/2 pounds)
  • 1 cup raw cashews
  • 3/4 cup water
  • 1-2 teaspoons salt
  • Optional: roasted or sauteed garlic, minced and/or chopped chives.

Instructions 

  • Cook the Potatoes: Peel and chop the potatoes into large chunks. Add them to the Instant Pot and cover with water. Add 1 teaspoon of salt. Seal and cook on high pressure for 10 minutes. Do a quick release and drain.
  • Make the Cashew Cream: Cover the cashews with boiling hot water for 5 minutes to soften, then drain and add to a high powered blender with 3/4 cup water. Blend for a few minutes, until very smooth.
  • Mash and Finish: Put the drained potatoes back in the Instant Pot (or a bowl). Using a potato masher, mash the potatoes. Drizzle in the cashew cream and season with salt, to taste. Continue to mash and mix until creamy and fluffy.
  • Optional: Add in some minced, sauteed or roasted garlic and stir in at the end. Sprinkle the potatoes with chives when serving, if desired. Serve with Vegan Gravy.
  • INSTRUCTIONS FOR STOVETOP: To make these potatoes on the stovetop, peel and chop the potatoes as usual and add them to a large pot. Cover with water, add 1 teaspoon of salt, bring to a boil and cook for about 15 minutes, until fork tender. Drain, then follow the rest of the instructions.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 30g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 698mg | Fiber: 2g | Sugar: 2g | Vitamin C: 8mg | Calcium: 24mg | Iron: 2mg
Course: Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. This week, I’ve made this, the gravy and Mac and cheese and they all turned out amazing! The recipes are so easy to follow and I’m so glad I found your blog on my transition to not eating meat. Thank you so much!!

  2. Thank you Nora! We stopped eating meat in May. I didn’t think I could ever do it, you have to change everything you’re use to at 50. Through trial and error we have stuck to it and now I won’t go back. Thanks to your recipes. I made this yesterday for thanksgiving along with your “meat loaf”, vegan gravy and green bean casserole. Absolutely the best!!! So flavorful and easy to make. I follow your recipes to a T. Everyone loved it, even those that still eat meat. Even your “sloppy joes” is to die for.  Thank you for posting all these recipes. It’s so appreciated!! 

  3. I made these potatoes today for Thanksgiving dinner. They are the BEST vegan mashed potatoes I’ve ever had. Thank you so much for this recipe. We all LOVED them. 

  4. world class vegan recipes and dishes/desserts. They are easy to follow and make and the photos are just mouth watering. You are great Nora

  5. I used red and light skinned potatoes (I just cut spots off but left almost half of the skin on), put minced garlic in the water, and a small amount of cooked turnip and sweet potato we had leftover) while boiling. We had a cashew yogurt called Forager on the fridge so I put that in while mashing. Vegan mashed potatoes came out great, thanks for the inspiring recipe!

    1. You have a few choices. You could make them a few hours before in the Instant Pot, but keep the lid on once you mash them. They stay warm for quite some time this way. OR, make them the night before or several hours before, and store in the refrigerator. When it gets close to dinner, warm them up on the stovetop or even in the Instant Pot with the saute function. Hope that helps!

    1. If you can have almonds, raw slivered almost can easily be replaced for the cashews. Or simply leave out the cashew cream and use a little vegan butter instead. Thank you!

  6. Are there any alternates to using cashews, for those with tree nut allergies? We’ve been using pea milk to make our mashed potatoes, but they always come out too sweet. 🙁

    1. Well, it depends on what you are okay using I suppose. So sometimes I make mashed potatoes with a little vegan butter, salt and unsweetened soy milk. Pretty dang good! I wonder if the pea milk has sugar added and that’s why they are coming out sweet? If all else fails, and you don’t want to use vegan butter, just use the water the potatoes cooked in and a little salt.

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