Instant Pot vegan garlic mashed potatoes

December 31, 2018 by Angie

I’ve tried several vegan mashed potatoes recipes and they are always good because potatoes are inherently wonderful but they’re never great. Until now! I made this twice, including once for Thanksgiving, and they were fantastic both times. I especially like that I can make them completely in the Instant Pot thus freeing up much needed stovetop real estate. I mostly followed this recipe from The Veggie Queen. I successfully doubled this for Thanksgiving.

Mashed potatoes


4 Yukon Gold potatoes

6 cloves of garlic

1 cup vegetable stock

Unsweetened plain soy milk, about half a cup

Vegan margarine, about 4 tablespoons

Salt and pepper

Dried parsley


  1. Wash and peel the potatoes. Chop them into smallish chunks.
  2. Crush the garlic cloves individually under a knife so that you can peel them.
  3. Place the potatoes, crushed garlic, and vegetable stock in the Instant Pot.
  4. Lock the lid and set it to Manual pressure cooking for 4 minutes. Do the quick release method then open when the thingie falls down.
  5. Use a potato masher to mash everything up right there in the Instant Pot (turn it off first though!).
  6. Stir in the soy milk, margarine, salt, pepper, and parsley.
  7. Eat the creamy, starchy goodness right away!

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