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Vegan Mashed Potatoes


  • Author: Lisa Kitahara
  • Prep Time: 7 minutes
  • Cook Time: 6 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 2 lbs / 4 large starchy potatoes (Yukon Gold or Russets)
  • 1 tsp salt 
  • 1/2 cup soy milk
  • 34 garlic cloves
  • 1/2 tsp black pepper 

Optional (for flavour)

  • 2 tsp dried herbs (rosemary, thyme, parsley or oregano)
  • 1 tbsp nutritional yeast, to taste 
  • 1 tbsp miso paste, to taste

Instructions

Instant Pot Method:

  1. Wash & Cut Potatoes: Scrub and wash the potatoes and then chop them into quarters. If using smaller potatoes, chop them in half. Rinse the potatoes with cold water and then place them into the instant pot. Mix 1 tsp of salt with 1 1/2 cup water and then pour it into the instant pot.
  2. Cook Potatoes: Seal instant pot with the lid and set to MANUAL for 6 minutes on high. NOTE: It takes around 5 minutes for the instant pot to actually start cooking. Once the timer goes off, allow the steam to release naturally or carefully move the valve open. The potatoes should be fork tender. Drain the potatoes and then set the instant pot to SAUTEE over low heat. 
  3. Peel & Dry Potatoes: As the instant pot is heating up, carefully peel the skins off the potatoes. I like to keep some on for texture. Move the potatoes around using a wooden spoon so they don’t burn (2-3 minutes)
  4. Flavour & Mash the Potatoes: One the potatoes look slightly dried out, add in the garlic, add-ins, soy milk, salt and pepper. Use a potato masher or pastry cutter to mash the potatoes to desired consistency. 
  5. Taste & Season: Taste the potatoes and add in any additional salt or pepper as needed before serving. 

Stove Top Method:

  1. Wash & Cut Potatoes: Scrub and wash the potatoes and then chop them into quarters. If using smaller potatoes, chop them in half. Rinse the potatoes with cold water and then place them into a large pot. 
  2. Cook Potatoes: Fill the pot with enough cold water to cover the potatoes. Leave 1 inch of space at the top so the pot doesn’t overflow. Bring the water to a boil, cover with a lid and reduce the heat to medium. Continue to cook for 12-15 minutes, or until fork tender. Remove from the heat and drain the potatoes. 
  3. Peel & Dry Potatoes: Bring the pot back onto the stove over low and carefully peel the skins off the potatoes. I like to keep some on for texture. Move the potatoes around using a wooden spoon so they don’t burn (2-3 minutes).
  4. Flavour & Mash the Potatoes: One the potatoes look slightly dried out, add in the garlic, add-ins, soy milk, salt and pepper. Use a potato masher or pastry cutter to mash the potatoes to desired consistency. 
  5. Taste & Season: Taste the potatoes and add in any additional salt or pepper as needed before serving. 

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Sides
  • Method: Instant pot
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 233
  • Sugar: 5g
  • Sodium: 854mg
  • Fat: 1g
  • Saturated Fat: 0.2g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 6.5g
  • Cholesterol: 0

Keywords: instant pot mashed potatoes, dairy free mashed potatoes, vegan mashed potatoes