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.
You can make these easy mashed potatoes year round. They're the perfect comfort food with chicken, meatloaf, or even salmon.
When the holidays roll around, you can serve Instant Pot mashed potatoes (no drain) with brioche stuffing.
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.
Ingredients
Step-by-Step Instructions
Step 1: Cut potatoes into 1-inch chunks. Rinse the potatoes in water.
Step 2: Pour 1 cup of water into the Instant Pot. Layer the potatoes on top. Season with salt.
Step 3: Cook the potatoes for 8 minutes. You can quick release or naturally release the pressure.
Step 4: Mash using a hand-held mixer or potato masher. Add butter and milk (or cream/half and half).
Continue to mash and season the potatoes until they have a flavor and texture that you love.
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FAQ About Instant Pot Mashed Potatoes
No. You will end up with gummy, gluey potatoes. Always use a hand held mixer, standing mixer, or hand-held potato masher.
You can leave the skin on golden or red potatoes if you like. Russets should be peeled because the skin is so tough.
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.
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.
No, the potatoes can go directly into the Instant pot with the water.
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.
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.
I often reheat leftover mashed potatoes in the microwave, usually adding a drizzle of milk or half & half to make them creamier. But if you'd like to cook mashed potatoes the day before a holiday and reheat them, Martha Stewart can walk you through several methods.
More Side Dishes
📖 Recipe
Instant Pot Mashed Potatoes (no drain)
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
- 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
- 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
- 2 to 4 tablespoons salted butter (to taste)
- ½ to 1 cup milk, half & half or cream (to taste)
- Optional: fresh herbs, like parsley or chives
Instructions
- Pour 1 cup of water into the Instant Pot.
- Add the chunks of potato. Sprinkle salt over the top of the potatoes.
- Cook for 8 minutes on high pressure.
- You can release the pressure instantly with a quick release, or let the pressure release naturally. Either is fine!
- Add 2 tablespoons butter and ½ cup milk/cream.
- Use a hand-held mixer or potato masher to mash the potatoes.
- As you mash, add more butter, milk and salt. Keep mashing and keep adding butter, salt and milk until the potatoes have a flavor and texture you like.
- You can add fresh herbs to the potatoes (like parsley or chives) for flavor and color.
Notes
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.
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 as soft as you want, 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.
Keywords: Instant Pot mashed potatoes, no drain,
Jenny
This recipe is so easy, now you can make mashed potatoes any night of the week!
★★★★★