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Instant Pot mashed potatoes from the side
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5 from 1 vote

Vegan Instant Pot Mashed Potatoes

Fluffy and flavorful vegan Instant Pot mashed potatoes. The perfect side dish for the holidays or for busy weeknights. Add some roasted garlic to take these mashed potatoes to the next level.
Course Side Dish
Cuisine vegan
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 6


  • 8 medium Russet potatoes (about 8-9 cups chopped or 4 pounds)
  • 1 cup oat milk, plain, unsweetened (or more as needed)
  • 1 - 1 1/2 teaspoon fine grain sea salt, or more to taste
  • 4-5 tablespoons vegan butter, or more to taste
  • 1 whole garlic (optional)
  • Olive oil, for the roasted garlic (optional)


  • If using the garlic, start by preheating the oven to 425F. Peel the outer layer of skin around the garlic, leaving a layer of skin around each clove. Chop off 1/4 to 1/2 inch (5mm-1cm) from the top of the garlic. You should expose the top of each clove. Place the garlic in a piece of aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast for 35 minutes at 425F. Once it's done roasting, unwrap the foil and let it cool until it's easy to handle. Set aside.
  • Meanwhile, peel your potatoes and cut each potato in half. Cut each half in another half (you should get 4 medium pieces from each potato). Transfer to the Instant Pot and cover with water, about 5 cups.
  • Set the Instant Pot to the "steam" setting for 10 minutes. Make sure the handle is set to "sealing".
  • Once the potatoes are done, turn off the Instant Pot and release the steam immediately.
  • Drain the potatoes and return them to the Instant Pot. They should be fork tender. Add the milk (start with 1/2 cup), salt and butter. If using the garlic, squeeze the garlic cloves from the skins and add it to the potatoes. Mash until creamy and fluffy. Add the remaining 1/2 cup of milk, more or less as needed to get your desired texture. Taste and adjust the salt and butter as needed. Serve immediately!


If you LOVE a strong roasted garlic flavor, feel free to use two whole garlics bulbs.
I love using oat milk for this recipe, but almond milk, soy milk and cashew milk should also work. Make sure to use plain, unsweetened plant-based milk.
This recipe also works for yellow potatoes. Yukon gold potatoes should also work. Let me know if you try something different!
This recipe makes 6-8 servings.