Mashed potatoes without milk are quick and easy to make in your Instant Pot! These no drain mashed potatoes are pressure cooked with broth which is then incorporated into the final dish. These mashed potatoes are free of the top 9 allergens including dairy!
My kids love mashed potatoes, especially with dishes like these gluten free pork chops with vegetable gravy. And, of course, a Thanksgiving feast wouldn't be complete without them.
For many years, I made my go-to dairy free mashed potato recipe on the stovetop. And then I got an Instant Pot and discovered how quick and easy mashed potatoes can really be!
The best part is these Instant Pot mashed potatoes are no drain meaning the liquid they're cooked with is incorporated into the final dish. So simple!
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Ingredients
The ingredients for dairy free mashed potatoes are pretty simple and only a couple of allergy friendly substitutes are needed.
- Potatoes - Mashed potatoes are best with a starchier potato like Yukon gold or russets. I like Yukon gold because they have a nice, smooth texture and naturally buttery flavor.
- Gluten free broth - I usually use Orrington Farms broth granules to make gluten free broth but you can use any type of broth you like. I typically use chicken flavored broth but vegetable would be fine, too. If you aren't avoiding wheat or gluten, no need to choose a gluten free broth variety.
- Dairy free milk - I have tested this recipe with a variety of milk substitutes including oat, rice, and soy milk and all of these work well.
- Dairy free margarine - My go-to dairy free margarine is Earth Balance Buttery Spread. If you're avoiding dairy and soy, there is also a dairy and soy variety available.
- Salt and pepper
Instructions
Making these mashed potatoes without milk starts with peeling and cutting the potatoes into 1-2 inch chunks. You'll want about 2 ¼ pounds of potatoes which is about 6 medium potatoes.
Put the broth in the Instant Pot and place the trivet on the bottom of the pan.
Add the potatoes to the pot. Secure the lid and be sure the pressure valve is moved to the "sealing" position.
Set on the manual setting for 10 minutes. The pot will take about 5 minutes to come to pressure.
When the cooking time is done, allow the pressure to naturally release for 5 minutes. Then, release the remaining steam, remove the lid, and remove the trivet from the pot.
You don't need to drain the potatoes - the broth will add moisture and flavor!
Next, add the dairy free margarine and milk substitute and begin mashing. The potatoes should be very soft and mash easily.
At first, it might seem that there is too much liquid but the potatoes will soak it in and they will become thicker.
Mash just enough to get the lumps out - too much mashing can lead to gluey potatoes.
Finally, salt and pepper them to your taste and serve!
Substitutions and variations
Dairy free margarine - If you don't have dairy free margarine, you can omit it and replace it with extra milk to get to the right consistency. Another option is to try a flavored oil such as garlic infused avocado oil.
Dairy free milk - If you don't have dairy free milk, you can replace it with additional broth. We have done this a number of times when we're away from home for holidays. The potatoes still turn out great, they just have a slightly less creamy texture without the milk substitute.
We keep our mashed potatoes pretty simple at our house so seasoning is limited to salt and pepper. However, if you'd like to add a little something extra, try adding a clove or two of minced garlic. I love this but, my kids, not so much.
Equipment
As mentioned above, a pressure cooker is needed for this recipe. I own the 6-quart Instant Pot Duo and I love it!
Any pressure cooker should do the trick!
No pressure cooker? Try this stovetop mashed potato recipe!
Related recipes
📖 Recipe
Mashed Potatoes Without Milk (Instant Pot)
Equipment
- Pressure Cooker
Ingredients
- 2 ¼ pounds Yukon gold potatoes peeled and chopped into 1-2 inch chunks
- ½ cup gluten free chicken broth
- ½ cup dairy free milk such as oat or rice
- ¼ cup dairy free margarine
- salt and pepper to taste
Instructions
- Pour the chicken broth into the pressure cooker and place the trivet inside. Pour the potatoes on top of the trivet. Secure the lid and set the pressure valve to "sealing". Set to the manual setting for 10 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then turn the valve to release remaining pressure. Remove the lid and the trivet.
- Add the dairy free margarine and milk to the pot and mash the potatoes using a potato masher. Mash just until lumps are gone and potatoes have thickened. Add additional milk if needed. Salt and pepper to taste. Serve immediately or keep warm in the pressure cooker until ready to serve.
Notes
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Susie
These mashed potatoes are really easy to make and everyone in my family loved them!
Kristi Winkels, RDN, LD
Thanks, Susie! I'm glad you enjoyed them!