Instant Pot Mashed Potatoes {Gluten-free, Dairy-free}

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No more missing out on mashed potatoes at your holiday meal just because you can’t have dairy! Now you can make gluten-free, dairy-free mashed potatoes in your Instant Pot Pressure Cooker!

These dairy free mashed potatoes are perfectly smooth, creamy, flavorful! Easy to make in the Instant Pot or on the stove. They’re a great addition to your gluten-free Thanksgiving dinner too since they free up stovetop and oven space! That will leave you room for making this gluten-free cornbread stuffing.

Making dairy free mashed potatoes can be tricky. Traditional mashed potatoes have milk and butter to lend a creamy texture and boost the flavor profile, and it can be hard to find substitutes that work the same.

So…how do you make creamy and flavorful mashed potatoes without the dairy? It IS possible, let me show you how!

Cooking the potatoes in broth instead of water gives the mashed potatoes an extra flavor boost. Be sure to use a chicken broth that is labeled gluten-free or that you’ve made from scratch yourself! I like to use Pacific Foods Chicken broth, which I can find at many local stores or you can buy in bulk from Amazon here.

There are many other brands of chicken broth available now that are gluten-free, so you shouldn’t have trouble finding one. I have come across some with wheat or barley included, so don’t just assume, read the label to be sure!

I didn’t specify the salt amount in this recipe because it will be influenced not only by your preference, but also by the chicken or vegetable broth you choose to use. Sodium content in different brands of broth vary, plus I know some of you keep a low sodium broth on hand for cooking versus a regular broth.

There are a lot of great dairy free butter substitutes available now, so pick your favorite and use it in the recipe to get that creamy texture we have all come to love. You can use any kind of dairy free butter, in stick form or in a tub, but be sure it is one you’ve tried so you know that you like the flavor.

I used Melt buttery sticks, a local (Boise) company that makes a great dairy-free butter! They’re available nationwide, so check your local store. I really prefer the taste of Melt over some of the other dairy-free spreads I’ve tried. You can use the sticks, or scoop out the 1/2 cup from the tub of Melt buttery spread if that’s all you can find at your store!

The only thing better than creamy dairy free mashed potatoes are creamy dairy free mashed potatoes that are easy to make! It is so easy, you might never make them on the stove again!

If you don’t have an Instant Pot Pressure Cooker, no worries. I included the stove-top instructions in the printable recipe below. Or buy an Instant Pot so you can make these and other great recipes! Here is the Instant Pot that I have on Amazon.

How to make Mashed Potatoes in the Instant Pot Pressure Cooker:

To make mashed potatoes in an Instant Pot, you’ll scrub and peel your potatoes. I like using plain old Russet Potatoes, but feel free to use your favorite variety. This recipe takes 6-7 average potatoes.

TIP: Get yourself a good potato peeler! I spent years using some super cheap metal ones and just assumed all potato peelers were a pain like those were. Getting a good potato peeler was life-changing! I had no idea it could be so smooth! This is the potato peeler I bought 5 years ago and still love using!

Next, you’re going to chop the potatoes. This step should be easy and quick, you don’t need to chop them into small pieces. If you’re starting with average-sized potatoes, cut in half lengthwise then slice the other way 4-5 times so that you have large chunks.

Put the chopped potatoes and broth into your Instant Pot, start it, and walk away! You don’t have to babysit them like you would if cooking on the stove so you can work on the rest of your meal.

When the potatoes are done, you can mix them up right in the Instant Pot or transfer to a bowl if you want. Easy peasy!

You can serve these dairy free mashed potatoes with a dab of dairy-free butter, or topped with dairy free gravy. I recommend this gluten-free gravy from my friend Celeste, as it’s easy and dairy-free too!

For an easy side dish to serve later, you can spread the finished mashed potatoes into a 9X13” pan, sprinkle with dairy free cheese, cover with foil, and bake at 300 degrees for 45 minutes. Remove foil and bake an extra 15 minutes and you’ve got a side dish everyone will love!

What should you serve with these Instant Pot mashed potatoes? They’d go perfectly with these slow cooker beef short ribs. If you have another Instant Pot, or want to make these potatoes ahead of time first, then you can use your Instant Pot to make this pressure cooker turkey recipe.

How about my gluten-free pull-apart dinner rolls? Or maybe biscuits are what you’re after, so you’ll like these gluten-free buttermilk biscuit recipe. Or wow your guests with these gluten-free crescent rolls – they look so pretty! This gluten-free quinoa stuffing looks like another excellent side dish.

I’ve been getting requests for gluten-free, dairy-free Instant Pot recipes, so I hope this is the first of many that I’ll be bringing you!

If you make these and love them, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.

Gluten-free Dairy-free Mashed Potatoes Recipe:

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Yield: 8-10 servings

Instant Pot Mashed Potatoes {Gluten-free, Dairy-free}

Print

These Dairy Free Mashed Potatoes are perfectly smooth, creamy, flavorful! Easy to make in the Instant Pot or on the stove.

Prep Time 10 minutes

Cook Time 9 minutes

Additional Time 15 minutes

Total Time 34 minutes

Ingredients

• 9-10 cups roughly chopped potatoes (6-7 average russet potatoes)
• 1-2 cups chicken broth - divided (or vegetable broth if making vegan)
• ½ cup dairy free butter - I used Melt
• Salt and parsley to taste

Instructions

Wash and peel potatoes. Cut into large chunks - if you are using average-sized russet potatoes, slice in half lengthwise then slice again 4-5 times. You should have 9-10 cups of potato chunks.

Instant Pot Directions:

Add potato chunks and 1 cup broth to your Instant Pot.

Close the lid and be sure it is set to sealed, not venting.

Pressure cook on high for 9 minutes, then quick release.

Once the pressure is released, add dairy free butter and ½ cup broth and mix. You can mix in the Instant Pot or in a separate bowl, with a hand mixer or mash by hand.

Add additional broth if needed (I used close to 2 cups) and salt to taste. Sprinkle with fresh or dried parsley for garnish if you want and serve!

Stove-Top Directions:

Wash and peel potatoes. Cut into large chunks - if you are using average-sized russet potatoes, slice in half lengthwise then slice again 4-5 times. You should have 9-10 cups of potato chunks.

Add potatoes and 1 ½ cups broth to a large pot, cover, and bring to a boil.

Reduce heat to a simmer, and cook until potatoes are tender - about 10 minutes.

Transfer to a large bowl, add ½ cup butter and additional broth if needed, and mix until smooth. Add salt to taste and sprinkle with fresh or dried parsley.

Notes

The amount of salt is not specified because it will vary depending on the type of broth you use (chicken or vegetable, low-sodium or not) and personal preference.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot Duo Nova 6 quart 7-in-1 One-Touch Multi-Use Programmable Pressure Cooker at Target
• 
  Instant Pot 6 Qt Programmable Pressure Cooker at Amazon
• 
  OXO Good Grips Swivel Peeler
• 
  Pacific Foods Organic Free Range Chicken Broth, 32 oz 12 pack

I hope you and your family enjoy these instant pot mashed potatoes too!

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