Instant Pot Mashed Potatoes No Drain- Looking for a quick and simple side dish? It’s time to delegate the cooking to your pressure cooker and try these fluffy Instant Pot Mashed Potatoes!
These Instant Pot Mashed Potatoes with No Drain are incredibly simple to make. With three flavor options (Basic Butter, Sour Cream & Chive, and Garlic Rosemary), you’ll want to include mashed potatoes in every meal. Make mashed potatoes in the Instant Pot to save stovetop space at your next holiday meal!
This no-drain process has become my new favorite method for making mashed potatoes. You don’t have to think about removing the liquid from a hot insert in an uncomfortable manner. Simply pressure cook, apply flavoring mix-ins, and mash all in the Instant Pot. When I don’t have a lot of stovetop space, I use my electric pressure cooker to make mashed potatoes for holiday meals.
These luscious, fluffy mashed potatoes are the stuff of meal legends: rich, Parmesan-topped, and peppered with fresh herbs.
Serve them at a gathering, and be prepared for your family to order this exact recipe again and again! You will be the Mashed Potato Queen/King, a prestigious title.
Similarly to how I felt about Homemade Scalloped Potatoes, before I started making these mashed potatoes, they were my least favorite part of a holiday feast.
I really prefer the Instant Pot version to the stovetop version now that I’ve discovered the simplicity of cooking potatoes in the Instant Pot (and the magic of adding Parmesan and a special creamy ingredient).
The preparation is much simpler, the potatoes cook faster, and the resulting texture is much superior. We really like these Instant Pot Mashed Sweet Potatoes!
Not only are these mashed potatoes dangerously easy to make, but they’re also amazingly versatile.
Make a dreamy bowl of Instant Pot garlic mashed potatoes with garlic, or try them with cheddar cheese.
The possibilities are limitless, so you’ll never get tired of them.
Both FLAVOR VARIATIONS INGREDIENTS
3 pounds yellow potatoes, cut into 1.5-inch pieces (I prefer a creamy texture, so I peeled my potatoes, but you can leave the peel on if you prefer. Just make sure to thoroughly clean them!). Peeled russets are another good choice.
Broth – I used chicken broth in this recipe, but use vegetable broth to make it vegetarian. Since we aren’t draining the potatoes, the broth adds a bit more flavor. In a pinch, you could substitute water and change the remaining seasonings.
FOR BASIC BUTTER:
Milk or cream – I choose milk for daily mashed potatoes, but cream can be used for a more decadent side dish (I definitely use cream for Thanksgiving and Christmas!)
For Garlic Rosemary
8 whole cloves garlic The garlic flavor is greatly reduced by pressure cooking. I assure you, it is not excessive!
Enough milk or cream to achieve the desired consistency
Finely minced fresh rosemary It’s worth noting that I weigh a 1/2 teaspoon after mincing.
– to taste – sea salt
1. In the Instant Pot, combine the diced potatoes, broth, butter, and sea salt. If you’re making the Garlic Rosemary flavor, don’t forget to include the garlic cloves.
2. Close the lid, lock it in place, and cook for 10 minutes on Manual High Pressure. It will take approximately 10 minutes to reach pressure.
3. At the end of the cooking period, allow the pressure to naturally release for 5 to 10 minutes. If you’re in a hurry, you can release them right away and they’ll be safe. After the natural release, quickly release the remaining pressure and remove the lid with care. Mix in your flavorings and mash right in the insert (yay for one-pot recipes!). Season with salt and pepper to taste, then serve.
METHOD OF STOVETOP
Although I prefer the convenience of the Instant Pot, you can make this recipe on the stovetop as well:
Peel the potatoes and cut them into 12-inch thick round slices. Fill a medium saucepan halfway with cold water, leaving at least 1 inch above the potatoes. 2 teaspoons salt, stirred in.
Bring to a low simmer and hold it there the entire time the potatoes cook, adjusting the heat as required. Begin checking the potatoes for doneness at the 18-minute mark. Drain instantly when a paring knife easily slips into the center of one of the potato slices. Follow the recipe exactly as written.
- To keep. Refrigerate leftovers for 3 to 4 days in an airtight bag.
- To heat up again. To save potatoes from drying out, gently reheat them in the microwave or on the stove with a splash of milk.
- I don’t suggest freezing these mashed potatoes because they will become mealy when thawed.
MORE DELICIOIUS RECIPES HERE:
- 2 1/2 teaspoons kosher salt divided 2 12 pounds peeled and cut into 1-inch chunks Yukon Gold potatoes
- 1 cup room temperature 2 percent Greek yogurt
- 2 tbsp unsalted butter, room temperature
- 12 tsp ground black pepper
- 3 tbsp fresh chives, finely chopped
- 1/2 tablespoon fresh thyme, chopped
- 1/4 cup freshly grated Parmesan cheese, plus more as desired
- IN THE CASE OF BASIC BUTTER
- 1/4 cup warmed whole milk or cream (or enough to reach desired consistency)
- a pinch of sea salt (to taste)
Allow the water to run until it is very warm. 34 cup should be added to the bottom of an Instant Pot or electric pressure cooker. 2 teaspoons kosher salt, stirred in until dissolved Insert the steamer basket and fill it with potatoes. Cook on high pressure for 8 minutes, covered. Release the strain as soon as possible.
Remove the steamer basket and any excess liquid from the Instant Pot after draining the potatoes. Return the potatoes to the Instant Pot right away. Combine the Greek yogurt, butter, pepper, chives, thyme, and the remaining 12 teaspoon salt in a mixing bowl.
Beat the potatoes with a hand mixer on medium speed until the ingredients are mixed and the desired consistency is achieved, being careful not to overmix. (Alternatively, a potato masher or the back of a wooden spoon may be used.) Season with salt and pepper to taste. Transfer to a serving bowl and top with Parmesan cheese. Serve hot.
The nutritional value is based on the Basic Butter variety made with whole milk.
The time it takes to come to pressure plus the time it takes to release pressure after cooking is referred to as inactive time.
This recipe was tested in an Instant Pot 6-quart model.
This recipe works for both peeled and unpeeled potatoes (just scrub them clean if you want to preserve the peel). Since I prefer a creamier texture, I peeled mine!