Instant pot mashed potatoes (no drain)

5 from 1 vote

Easy, fluffy vegan instant pot mashed potatoes recipe. No drain instant pot recipe.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 238kcal

Author: Maria

Peel and quarter your potatoes
3 lbs Yukon gold potatoes
Add them to the instant pot along with water OR vegetable broth, oat milk and salt. You can add more salt later if you'd like. (If you don't have oat milk, I provide more options in the notes section below)
1 cup unsweetened and plain extra creamy oat milk, ¼ cup water or vegetable broth, ½ teaspoon salt
Set instant pot to high pressure and cook for 10 minutes
Let the instant pot slow release for 3-5 minutes, then quick release
Add in butter. Add more if you'd like.
3-4 tablespoons vegan butter
To make this extra creamy, add in some vegan sour cream (I love Kite Hill).
2 tablespoons vegan sour cream or vegan mayo
Mash everything up until all of the liquid and butter is well combined. Taste and add more salt and butter if needed. Top with black pepper.

If you don't have extra creamy unsweetened oat milk, you can also use unsweetened and plain coconut milk or unsweetened and plain cashew milk.

If you don't have any milk on hand at all, you can always use water or vegetable broth instead. Make sure to add dairy free butter to make it creamy.

This lasts up to five days in the fridge.