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vegan mashed potatoes looking down into the bowl
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5 from 9 votes

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 Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 201kcal
Author: Nora Taylor


  • 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.


  • 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.


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