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    Home » Recipes » Instant Pot Recipes

    Creamy Instant Pot Mashed Potatoes (No drain)

    Published: Dec 20, 2022 · Modified: Nov 6, 2023 by Jenny Meier

    Jump to Recipe

    These Instant Pot mashed potatoes (no drain) are creamy, buttery and fluffy. Using your Instant Pot is an easy way to cook mashed potatoes for family dinners and holidays.

    a hand-held mixer mixing a bowl of mashed potatoes

    You can make these easy Instant Pot mashed potatoes year round. They're the perfect comfort food with chicken, meatloaf, beef liver or even salmon.

    When the holidays roll around, you can serve Instant Pot mashed potatoes, brioche stuffing and sauteed sauteed delicata squash.

    The really great thing about this recipe is that it keeps a burner free on your stove. These potatoes cook completely in the Instant Pot and are mashed right in the pressure cooker, too.

    Looking for more Instant Pot potato recipes? Try Instant Pot Potatoes and Carrots or Instant Pot lemon garlic chicken breast with potatoes and carrots.

    You should also try Instant Pot sweet potatoes!

    Ingredients

    Potatoes, butter, salt, water and either whole milk or half and half are the only ingredients you need to make this recipe.

    The water is added to steam the potatoes. During the cooking process, most of the water either evaporates or is absorbed by the potatoes. The little bit of water that remains is starchy and flavorful and can be blended into the potatoes, no draining needed!

    My favorite potato for this recipe is Golden potatoes. They naturally have a creamy texture and rich, buttery flavor. They are less likely to taste watery or have a gummy texture (because they have less starch). They can be mashed with or without the skin.

    ingredients for this recipe

    How To Make Mashed Potatoes In The Instant Pot

    cut potato chunks in a bowl of water

    Step 1: Cut potatoes into 1-inch chunks. Rinse the potatoes with water.

    cut potatoes in an Instant Pot

    Step 2: Pour 1 cup of water into the Instant Pot. Layer the potatoes on top. You don't need a steamer basket or trivet. Season with salt.

    cooked potato chunks in a pressure cooker

    Step 3: Cook the potatoes for 8 minutes. You can quick release or naturally release the pressure.

    cooked potato chunks being mashed in an Instant Pot

    Step 4: Mash using a hand-held mixer or potato masher. Add butter and whole milk (or half and half) until the potatoes are creamy and flavorful. Add more salt to taste.

    Continue to mash and season the potatoes until they have a flavor and texture that you love.

    potatoes being mashed in an Instant Pot

    For detailed instructions and ingredient amounts, see the recipe card below.

    FAQs

    What type of potatoes are best for mashed potatoes?

    The best type of potato for mashed potatoes depends mostly on your personal preference. Golden potatoes are a popular choice because they have a creamy texture and rich, buttery flavor. They are less likely to taste watery or have a gummy texture (because they have less starch). They can be mashed with or without the skin.

    Red potatoes have a texture that's slightly less dense than golden potatoes and a milder flavor. They are often mashed with the skin on.

    Russet potatoes blend into fluffier, lighter mashed potatoes. Be careful not to blend Russets too much, however, or the extra starch will give the mashed potatoes gluey texture. Russets should be peeled because the skin can be thick and tough.

    Can I leave the skin on my potatoes?

    You can leave the skin on golden or red potatoes if you like. Russets should be peeled because the skin is so tough.

    How many potatoes per person should I make for mashed potatoes?

    Plan for ½ a pound of raw potatoes per person. So if you're feeding 4 people, use 2 pounds of potatoes. If you're feeding 10 people, use 5 pounds of potatoes.

    Can I blend the potatoes in a food processor or blender?

    No. You will end up with gummy, gluey potatoes. Always use a hand held mixer, standing mixer, or hand-held potato masher.

    What should I use to mash my potatoes?

    You can use either a masher or a hand held electric mixer.

    Should I use a steamer basket or trivet to cook the potatoes?

    No, the potatoes can go directly into the Instant pot with the water.

    How much milk and butter should I add?

    For 2 pounds of potatoes, I start by adding 4 tablespoons butter and ¾ cup milk. You can add more of both if you like.

    Can I keep the potatoes warm in the Instant Pot?

    The Instant Pot has a "keep warm" setting but if mashed potatoes stay in the pot too long they will start to stick and burn to the bottom. If you're keeping the mashed potatoes warm, make sure to stir them frequently and add milk if they start to dry out.

    Can I make this recipe ahead of time?

    If you'd like to cook mashed potatoes the day before a holiday and reheat them, Martha Stewart can walk you through several methods.

    Can I cut the raw potatoes ahead of time?

    Yes, but make sure to store the cut potatoes submerged in water. When exposed to oxygen, cut potatoes will start to turn gray or brown. Keeping raw potatoes in water will prevent oxidation.

    What's the best way to reheat mashed potatoes?

    I often reheat leftover mashed potatoes in the microwave, usually adding a drizzle of milk or half & half to make them creamier. You can also reheat them over very low heat on the stove. Add milk to prevent the potatoes from burning.

    Variations & Add-ins

    Two ingredients that add more flavor to mashed potatoes are roasted garlic and fresh herbs.

    Roasted garlic: Before adding garlic to mashed potatoes, the garlic needs to be roasted. First, slice off the top ¼ portion of a head of garlic at the pointed end. Drizzle oil over the head of garlic. Wrap the garlic in foil and tightly seal. Roast for 40 minutes to an hour at 400F until the cloves of garlic are very soft. When the garlic has cooled, squeeze the cloves of garlic into the mashed potatoes. Mash and mix the roasted garlic into the potatoes.

    Fresh herbs: Finely chopped fresh chives and parsley are especially good in mashed potatoes.

    Leftover Storage Instructions

    Cooked mashed potatoes will stay fresh in your refrigerator for up to five days.

    I often reheat leftover mashed potatoes in the microwave, usually adding a drizzle of milk or half & half to make them creamier.

    More Instant Pot Side Dishes

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    📖 Recipe

    Creamy Instant Pot Mashed Potato Recipe (no drain)

    a bowl of mashed potatoes topped with chives
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    Easy Instant Pot mashed potatoes, cooked completely in one pot. Use your Instant Pot to cook the potatoes with a little bit of water (no draining needed!) then blend in butter, milk and salt for creamy, fluffy, buttery mashed potatoes. 

    Total Instant Pot Cooking Time: 10 to 20 minutes to reach pressure + 8 minute cook time + quick release

    • Author: Jenny Meier
    • Prep Time: 15 minutes
    • Cook Time: 8 minutes
    • Total Time: 23 minutes
    • Yield: 4 to 10 servings 1x
    • Category: Side Dishes
    • Method: Instant Pot
    • Cuisine: American
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 1 cup water
    • 2 to 5 pounds golden, red or Russet potatoes, cut into 1-inch chunks. Golden and red potatoes can be cooked with or without skin. Russets should be peeled.
    • ½ teaspoon salt, plus more to taste
    • 4 to 6 tablespoons salted butter (to taste)
    • ¾ to 1 ½ cups whole milk or half & half (to taste)
    • Optional: fresh herbs, like parsley or chives

    Instructions

    1. Pour 1 cup of water into the Instant Pot.
    2. Add the chunks of potato. Sprinkle salt over the top of the potatoes.
    3. Cook for 8 minutes on high pressure.
    4. You can release the pressure instantly with a quick release, or let the pressure release naturally. Either is fine. The potatoes should be very soft and easy to pierce with a fork. 
    5. Add 4 tablespoons butter and ¾ cup milk.
    6. Use a hand-held mixer or potato masher to whip or mash the potatoes.
    7. As you mash, add more butter, milk and salt as needed to make the potatoes flavorful and creamy. Keep mashing and keep adding butter, salt and milk until the potatoes have a flavor and texture you like.  
    8. You can add fresh herbs to the potatoes (like parsley or chives) for flavor and color. 

    Notes

    My favorite potato for this recipe is Golden potatoes. They naturally have a creamy texture and rich, buttery flavor. They are less likely to taste watery or have a gummy texture (because they have less starch).

    It's okay if the raw potato chunks are slightly bigger than 1-inch. Just try to keep all the pieces about the same size.

    Plan for ½ a pound of raw potatoes per person. So if you're feeding 4 people, use 2 pounds of potatoes. If you're feeding 10 people, use 5 pounds of potatoes.

    No matter the amount of potatoes (2 to 5 pounds), use 1 cup of water.

    If the cooking time ends and the potatoes aren't soft enough to be very easily pierced with a fork, then just re-seal the lid and cook the potatoes for 1 to 2 more minutes. 

    The Instant Pot has a "keep warm" setting but if mashed potatoes stay in the pot too long they will start to stick and burn to the bottom. If you're keeping the mashed potatoes warm, make sure to stir them frequently and add milk if they start to dry out. 

    This recipe was tested in a 6-quart Instant Pot.

    Please rate and review this recipe!

    Your reviews help other readers. They also help me provide the best recipes possible. Thanks!

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Jenny

      December 20, 2022 at 12:51 pm

      This recipe is so easy, now you can make mashed potatoes any night of the week!

      Reply

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    Kitchen Skip foodblogger and recipe developer Jenny Meier

    Hi, I'm Jenny!

    I'm a food blogger with a culinary degree and a busy Mama of two who now works full-time in education. I create easy dinner recipes for busy parents like you!

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