Instant Pot Mashed Potatoes (Dairy Free + Vegan + Whole30) from One Lovely Life

Instant Pot Mashed Potatoes (Dairy Free + Vegan Options!)

  • Author: One Lovely Life
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Total Time: About 35 minutes
  • Yield: 6-7 cups mashed potatoes 1x


These creamy, fluffy mashed potatoes are so easy, thanks to the pressure cooker! They’re the perfect accompaniment to a hearty home-cooked meal and perfect for the holidays. (Gluten-free, dairy-free, vegan + Whole30 options!)

NOTE: These take about 15 minutes to come to pressure + 9 minutes to cook + 5 minutes to release the steam + mash. Once you’ve prepped the ingredients, you’re looking at about 30 minutes start-to-finish.



  • 3 lbs. potatoes, washed, peeled, and diced into 1” cubes*
  • 1 cup water or broth (can use chicken or vegetable broth)
  • 1/21 cup milk (we like unsweetened cashew or almond milk–use what you drink!)
  • 46 Tbsp. butter, ghee, vegan butter, or olive oil.
  • 1 tsp. salt (more or less, to taste)
  • pepper and herbs, to taste.


  1. Put diced potatoes into the Instant Pot. Pour in 1 cup of water or broth, and sprinkle with salt.
  2. Secure the Instant Pot lid and be sure the vent is set to “SEALING” (not “venting”)
  3. Press Manual/Pressure Cook and set the timer for 9 minutes.
  4. Allow Instant Pot to come to pressure and cook for 9 minutes (in my test batches, it took 12-15 minutes to come to pressure)
  5. After 9 minutes of cooking, press CANCEL, and carefully switch the vent to “VENTING” to quick release steam from the Instant Pot. (It takes 1-2 minutes for the steam to release fully)
  6. Carefully open the lid.
  7. Add 1/2 cup milk, and 4 Tbsp. butter/ghee/oil. to the potatoes and use a hand-held masher to mash the potatoes to your desired smoothness, adding more milk and/or butter, as desired. (You can use a hand mixer on the lowest speed to mash your potatoes, but try not to over-beat, as this can cause red and yellow potatoes to get gluey)
  8. Taste and add more salt as desired. Garnish with pepper, fresh herbs, etc.


*IF YOU LIKE YOUR MASHED POTATOES WITH SKINS ON, you can leave skins on 1/2 to all the potatoes. Note: I only recommend skins-on for red or Yukon gold potatoes. Russets don’t blend well.

POTATOES TO USE: Peeled Russet potatoes will be very smooth, light, and fluffy. If you like more hearty “homestyle” texture, I recommend red potatoes or Yukon Gold potatoes.

FLAVOR VARIATIONS: Feel free to add 1 clove minced fresh or roasted garlic to the cooked potatoes. Or, try a pinch of rosemary or thyme. Or, add 1/2-1 Tbsp. of flavored olive oil (such as roasted garlic, rosemary, basil, etc. as part of the fat you add to the potatoes)

  • Category: Side Dish, Potatoes
  • Method: Instant Pot, Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Mashed Potatoes, pressure cooker mashed potatoes, dairy free mashed potatoes, vegan mashed potatoes