Instant Pot Garlic Mashed Potatoes (Vegan + Mix-Ins)

Make these creamy Instant Pot garlic mashed potatoes in about 30 minutes! A whole head of garlic cooks right along with the potatoes, so every bite is fluffy, buttery, and full of mellow garlic flavor. Pile them on your Thanksgiving plate and smother them in my easy vegan gravy.

What Makes These Instant Pot Garlic Mashed Potatoes So Good

I've shared my stovetop garlic mashed potatoes before, and I still love them. But when the stove is crowded (hello, Thanksgiving!), this Instant Pot version is the one I reach for. It takes one pot and a handful of pantry staples, and cooking the garlic with the potatoes means the flavor soaks into every piece.

• Hands-off cooking: The Instant Pot does the work while you finish the rest of dinner.
• Garlic in every bite: Ten whole cloves pressure cook with the potatoes until they're soft and mash right in.
• Creamy and dairy-free: Vegan butter and plant-based milk make them rich without any dairy.
• More room on your stovetop: A big win on holidays when every burner is spoken for.
• Easy to customize: Stir in fresh herbs, vegan cream cheese, spinach, and more (ideas below).

Looking for more ways to use your Instant Pot? Try my Instant Pot green beans, Instant Pot sweet potatoes, and Instant Pot apple cider.

Instant Pot Garlic Mashed Potatoes Ingredients

You only need six simple ingredients (plus water) for this recipe. Find the exact amounts in the recipe card below.

• Russet potatoes: Russets are my top pick for fluffy mash in the Instant Pot, though Yukon Gold potatoes work too. Peeling is up to you. Leaving the skins on gives the mash a rustic texture and extra fiber, since most of a potato's fiber is in the peel.
• Garlic: About one head, peeled and left whole. The cloves soften in the Instant Pot and mash right into the potatoes.
• Plant-based milk: Use a plain, unsweetened plant-based milk. Each one tastes a little different, so go with your favorite.
• Vegan butter: Adds richness and that classic buttery flavor. In a pinch, olive oil or a spoonful of vegan mayonnaise will work.
• Salt and pepper: Start with the amounts in the recipe card, then taste and adjust after mashing.
• Water or vegetable stock: Cold water covers the potatoes while they cook. For more flavor, use vegetable stock instead (Better Than Bouillon makes it easy).

How to Make Instant Pot Garlic Mashed Potatoes Step-by-Step

If you have a minute before you start, set the plant-based milk out on the counter so it can come to room temperature while the potatoes cook.

Step 1: Prep the potatoes and garlic. Peel the potatoes if you like (totally optional) and chop them into 2-inch pieces so they cook evenly. Peel the garlic cloves and leave them whole.

Step 2: Pressure cook and drain. Add the potatoes and garlic to a 6-quart Instant Pot, cover them with cold water, and seal the lid. Cook on HIGH pressure for 5 minutes, then carefully do a quick release by turning the valve to venting. Drain the potatoes and garlic in a colander.

Step 3: Add the rest. Return the potatoes and garlic to the pot, then add the plant-based milk, vegan butter, salt, and pepper.

Step 4: Mash and serve. Mash with a potato masher (or a sturdy fork) until it's as smooth as you like. Taste, add a little more salt if needed, and serve warm.

PRO TIP: The Instant Pot takes about 10 to 12 minutes to come up to pressure before the 5-minute cook time starts, so plan for that when you're timing dinner.

Easy Mix-Ins and Variations

These easy Instant Pot mashed potatoes are super versatile. Whether you want to add extra flavor to the garlic mashed potatoes or choose other flavorings entirely, here are a few of my favorite options.

• Seasonings: Add a pinch of nutmeg, smoked paprika, onion powder, garlic powder, or chili/cayenne powder, then adjust to taste.
• Olive oil: Serve with a drizzle of olive oil (or melted vegan butter) on top.
• Herbs: Warm your plant-based milk with rosemary or thyme and let it sit for 10 to 15 minutes to infuse before adding it to the potatoes.
• Fresh herbs to garnish: Parsley works especially well, and fresh chives and dill are delicious too.
• Vegan cream cheese: Stir in a few spoonfuls for richer, creamier mashed potatoes.
• Cheesy flavor: Nutritional yeast adds a subtle cheesy flavor.
• Spinach: Stir a few handfuls of spinach into the just-mashed potatoes, close the lid for 1 to 2 minutes, and the heat will wilt the leaves.
• Vegetables: Cook them separately and mix them into the mashed potatoes. My favorites are peas, broccoli, and carrots.
• Cauliflower: Swap a portion of the potatoes (about a third to half) for cauliflower for a lighter side dish.

Toni's Recipe Tips

• Adjust the consistency: Add more or less liquid depending on whether you like your mash thick or light and creamy.
• For the smoothest results: Use a potato ricer, then mix in the remaining ingredients (a ricer also filters out the skins if you left them on). A potato masher is the next best option, and a fork gives a more rustic mash. I don't recommend an immersion blender or mixer, since it can turn the potatoes gummy.
• For a potato puree: Press the mash through a sieve.
• Use warm plant-based milk: It keeps the mashed potatoes warmer for longer when serving. At the least, let it sit on the counter while the potatoes cook so it comes to room temperature.
• If your mash seems watery: After draining, return the potatoes to the warm pot for a minute or two so the extra moisture can steam off before you add the milk and butter.
• If you peel the potatoes: No need to toss the peels. Save them in a bag in the freezer for homemade vegetable stock, or season and bake them into crispy potato peel chips.

What to Serve with Instant Pot Garlic Mashed Potatoes

While the options are practically endless, here are a few of my top recommendations.

• On your Thanksgiving table next to my easy vegan stuffing and a big bowl of vegan mushroom gravy
• With vegan stews (like this mixed bean and vegetable stew) and casseroles (like this dairy-free green bean casserole)
• With vegan sausages and creamy vegan sausage gravy
• With a slice of Beyond Meat meatloaf
• With vegan meatballs (like these chili sauce and grape jelly meatballs)
• Alongside a pie or a vegan roast dinner
• Leftovers make a great topping for vegan lentil shepherd's pie, or turn them into a loaded mashed potato bowl

Make Ahead, Storage, and Reheating

Make ahead: Chop (and peel, if you like) the potatoes up to 2 days ahead and store them covered in water in an airtight container in the fridge so they don't brown.

Keep warm for the holidays: Once the potatoes are mashed, close the lid and leave them on the Keep Warm setting until dinner is ready. Stir in a splash of warm plant-based milk right before serving if they've thickened up.

Fridge: Store leftover garlic mashed potatoes in an airtight container in the refrigerator for up to 4 days.

Freezer: Let them cool completely, then freeze in an airtight container or a Stasher bag for up to 3 months. Souper Cubes are handy for freezing single portions.

Reheat: Warm them up in the microwave or on the stovetop. Add a splash of plant-based milk, water, stock, or vegan butter as needed to bring back that creamy texture.

Instant Pot Garlic Mashed Potatoes FAQs

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