In a quest for the easiest mashed potatoes, the Instant Pot delivered once again. Say hello to perhaps the easiest, fastest way to make mashed potatoes yet! It all happens in the Instant Pot with just 3 ingredients and 20 minutes from start to finish! Let us show you how it’s done.
Instant Pot Mashed Potatoes
These mashed potatoes are seriously simple to make. Just chop potatoes, put in the Instant Pot, pressure cook for 5 minutes, mash with vegan butter, and season to taste. You don’t even need to drain them, which means more nutrients are preserved — double win!
The potatoes can be peeled, unpeeled, or partially peeled depending on your preferred texture. Peeling makes creamy mashed potatoes, while unpeeled lends a more rustic texture and eliminates a step (yep, even easier!).
For seasoning, we recommend a little salt and pepper. You can also (optionally) add fresh or roasted garlic and fresh parsley for even more flavor.
And if they’re not quite creamy enough (they should be!), you can add a little dairy-free milk to help them along. Just make sure it’s plain and unsweetened.
We hope you LOVE these mashed potatoes! They’re:
Quick & easy
& Super delicious!
They’re the perfect side for the holidays and beyond! Pair with nearly any main or with other sides, especially our Vegan Lentil Nut “Meatloaf”, Honey Mustard Roasted Brussels Sprouts, 1-Pan Garlicky Green Beans with Slivered Almonds, and/or Lemony Arugula Salad with Crispy Shallot.
More Potato Recipes
- Perfect Roasted Potatoes
- Easy Vegan Scalloped Potatoes
- Crispy Smashed Potatoes with Garlic Pesto
- Lentil Mushroom Stew Over Mashed Potatoes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Instant Pot Mashed Potatoes (No Drain, 20 Minutes!)
- 1 lb baby yellow, gold, or red potatoes (we prefer gold), peeled or unpeeled, cut into ~1 inch uniform chunks (1 lb yields ~3 cups chopped)
- 1/2 cup water (or for more flavor sub vegetable broth or chicken broth if not vegetarian or vegan)
- 2 Tbsp vegan butter (we prefer Miyoko's // or sub organic cultured dairy butter)
- 1-2 cloves garlic, minced (optional, plus more to taste)
- 1/4-1/2 tsp each sea salt and fresh ground black pepper (plus more to taste)
- 2-4 Tbsp dairy-free milk (plain, unsweetened // optional // only if needed)
- Fresh parsley
- Vegan butter (we prefer Miyoko's // or sub organic cultured dairy butter)
- Sea salt and fresh ground black pepper
- If peeling potatoes, do so first (we prefer peeling some and leaving the skin on a few for a bit of texture, but feel free to skip peeling for more rustic texture or to peel all for smooth and creamy potatoes). Then cut potatoes into ~1 inch uniform chunks and add to Instant Pot (DO NOT use the trivet) with water or broth.
- Cover with lid, press “PRESSURE COOK”, and set to high for 5 minutes. It will take ~5 minutes to come to pressure before beginning the 5 minute countdown. NOTE: For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
- Once the timer goes off, carefully quick release, making sure to avoid steam coming from the release valve. If you can’t get to it right away, it’s also okay to allow a natural release.
- Check the potatoes with a knife to ensure all are easily pierced and very easy to mash. If they’re not, put the lid back on and “keep warm” for 5-10 minutes more or until all potatoes are tender to allow for easy mashing.
- There’s no need to drain any water out as it will be used to help mash the potatoes. This also helps retain more nutrients from the potatoes. Use a potato masher (or large fork) to mash the potatoes. Then add butter of choice, garlic (optional), and salt and pepper.
- Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.
- Taste and adjust flavor as needed, adding more salt or pepper to taste, butter for buttery flavor/richness, or dairy-free milk as needed to thin (just be sure not to add too much or your mash can become runny).
- Serve hot, garnish with parsley (optional) or more butter, salt, and pepper. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month (though best when fresh). Reheat in the microwave or on the stovetop, adding more butter or milk of choice as needed.
*For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
*Cook time includes the time it takes for the Instant Pot to pressurize.
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