Mashed Potatoes


2 lb. Yukon or Russet potatoes, roughly 1” pieces, peeled if desired

1/4 cup cashews*
(soaked if not using high speed blender)
1 cup water or VEGETABLE STOCK
1/2 TB salt
1/4 tsp black pepper

*For even creamier mashed potatoes, increase cashews to 1/2 cup.


1. Add potatoes to INSTANT POT inner pot and cover with water.
2. Secure lid in place > Turn valve to SEALING > Press MANUAL or PRESSURE COOK > Adjust time to 8 minutes > After 10 seconds display will read ON
3. Add cashews, water/stock, salt, and pepper to blender and blend until smooth.
4. When time has lapsed > Allow for NATURAL PRESSURE RELEASE for 10-15 minutes > QUICK RELEASE remaining pressure by turning valve to VENTING > Remove lid away from you
5. Carefully drain potatoes. Return pot with potatoes to machine and press SAUTÉ. Let potatoes sit for 1 minute to dry up excess water.
6. Turn machine off. Lightly mash potatoes with masher or press through a potato ricer.
7. Add cashew milk and mash until desire consistency. Be careful not to over mash as potatoes can become gluey.

The easiest (and most delicious) mashed potatoes you'll even make in the instant pot! And these are all vegan!