Creamy, dreamy, and impossibly easy, these No Drain Instant Pot Mashed Potatoes might just become your new go-to side dish. With hardly any prep and zero fiddly draining, you get tender, fluffy potatoes every single time—right in your trusty pressure cooker!
Why You’ll Love This Recipe
- No Fuss, No Mess: Forget wrangling heavy pots of boiling water or hot draining—these mashed potatoes cook in one pot, start to finish.
- Ultra Creamy Texture: The potatoes soak up the broth and butter as they cook, so every bite is rich, fluffy, and full of savory flavor.
- Endlessly Customizable: From classic buttery mash to herby garlic rosemary or tangy chive and sour cream, the flavor choices are all yours.
- Weeknight and Holiday Approved: Ready in about 30 minutes with barely any hands-on time, these mashed potatoes are perfect for both quick dinners and the Thanksgiving table alike.
Ingredients You’ll Need
What I love about these No Drain Instant Pot Mashed Potatoes is how straightforward the lineup is—just a handful of familiar ingredients, each playing a starring role in building big, comforting flavor and ultra-creamy texture. Let’s take a closer look at how each one transforms your spuds!
- Russet Potatoes: These starchy beauties are ideal for super fluffy mashed potatoes; just be sure to peel and cut them evenly for the best results.
- Chicken or Vegetable Broth: Cooking the potatoes in flavorful broth (instead of water) delivers extra depth—you’ll taste the difference in every spoonful!
- Butter: Melted right in with the potatoes, butter gives that irresistible, rich mouthfeel.
- Sea Salt: A little goes a long way, ensuring the potatoes are perfectly seasoned all the way through.
- Whole Milk or Cream: Warming your dairy first helps keep the finished mash super smooth and prevents any odd cooling. Adjust to your favorite consistency!
- Sour Cream or Greek Yogurt (optional): Add tang and extra creaminess if you’re feeling the chive or herbed flavor route—it’s totally up to you.
- Fresh Chives (optional): For a fresh, oniony kick and beautiful color—chives never fail to liven up a bowl.
- Garlic and Rosemary (optional): Whole garlic cloves and finely minced rosemary meld right into the potatoes as they cook, packing in so much aromatic flavor.
Variations
The real beauty of No Drain Instant Pot Mashed Potatoes is how easily you can tweak the flavor to match your mood, what’s in your fridge, or family dietary needs. Here are some of my most crave-worthy spins on the classic.
- Garlic Rosemary: Add whole peeled garlic cloves and a sprinkle of fresh rosemary for an earthy, aromatic upgrade that pairs brilliantly with roast meats.
- Sour Cream and Chive: Stir in tangy sour cream and loads of chopped chives for an irresistibly bright, creamy finish (also delicious with Greek yogurt for even more protein!).
- Dairy-Free: Substitute plant-based butter and your favorite unsweetened non-dairy milk for a completely vegan bowl—and use veggie broth for the liquid.
- Loaded Potato: Top with cheddar, crumbled crispy bacon bits, and a sprinkle of scallions for the ultimate comfort food treat.
How to Make No Drain Instant Pot Mashed Potatoes
Step 1: Prep the Potatoes & Add to Instant Pot
Start by peeling your russet potatoes and dicing them into chunky 2-inch cubes. This not only helps everything cook evenly but also makes for easy, lump-free mashing later. Pile the potatoes right into your Instant Pot—it’s about a 5-minute job, max!
Step 2: Add Flavor & Pressure Cook
Pour in the chicken or vegetable broth, add the butter, and a good pinch of sea salt. If you’re prepping the garlic rosemary version, toss in the whole garlic cloves now! Seal the lid, set your Instant Pot to Manual High for 10 minutes, and let the magic happen; it’ll take about 10 more minutes to come to pressure.
Step 3: Natural Release, Mash & Customize
After cooking, give the Instant Pot 5 minutes for a natural pressure release—this ensures the potatoes keep their pillowy texture. Carefully quick-release any remaining steam. Now, pour in the warmed milk or cream and your chosen add-ins (sour cream, chives, herbs, or just classic butter). Mash everything right in the pot until creamy and smooth, adjusting seasoning and consistency to your liking. Serve those dreamy No Drain Instant Pot Mashed Potatoes immediately!
Pro Tips for Making No Drain Instant Pot Mashed Potatoes
- Chunk Size Consistency: Cut your potato cubes as evenly as possible for totally uniform cooking (no mushy bits, no undercooked bites!).
- Warmed Dairy is Key: Cold milk or cream can make your mash less creamy—heat it first so everything blends silky-smooth and stays piping hot.
- Flavorful Liquid, Always: Skip the water! Broth infuses so much extra savoriness, and you won’t have to drain away any flavor—everything stays right in the pot.
- Double with Confidence: This recipe is easy to scale for a crowd—just double the potatoes and butter, but keep the broth amount the same, and enjoy perfect results every time.
How to Serve No Drain Instant Pot Mashed Potatoes
Garnishes
A swirl of melted butter on top is classic for a reason, but feel free to shower your mash with freshly chopped herbs, cracked black pepper, or even a dusting of parmesan or paprika. Chives and parsley will give a pop of green and freshness—don’t be shy with those pretty toppings!
Side Dishes
No Drain Instant Pot Mashed Potatoes are the perfect base for juicy roasts, grilled chicken, or your favorite veggie main. They love being cozied up next to gravy, green beans, or a zesty salad—it’s the ultimate comfort side for any meal.
Creative Ways to Present
Try dolloping your mashed potatoes into a mini cast iron skillet, piping into individual ramekins for a dinner party, or spooning into a baking dish and broiling until golden for an irresistible crispy crust. For a fun weeknight twist, top with shredded cheese and pop under the broiler for a melty mashed potato bake!
Make Ahead and Storage
Storing Leftovers
To store leftover No Drain Instant Pot Mashed Potatoes, transfer to an airtight container and refrigerate for up to 4 days. Give them a little stir before serving to revive that velvety texture!
Freezing
Mashed potatoes actually freeze better than you might think! Scoop cooled leftovers into freezer-safe bags or containers, press out the air, and freeze for up to 2 months. Add a splash of extra milk when reheating if they seem a bit thick.
Reheating
Reheat gently on the stovetop over low heat or in the microwave, stirring now and then and adding a splash of cream or broth to loosen if needed. Mash again for perfect creaminess—no one will ever know they’re leftovers!
FAQs
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Can I use Yukon Gold potatoes instead of russet?
Yes! Yukon Golds make a wonderfully buttery, naturally golden mash. They’ll be a bit creamier and denser than russets, but equally delicious in No Drain Instant Pot Mashed Potatoes.
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Why don’t I need to drain these mashed potatoes?
Because the potatoes cook in just enough broth to be absorbed entirely—no excess liquid means you keep all the flavor and nutrients in the final mash.
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Do I need a potato masher, or will a hand mixer work?
Either tool works! A masher gives deliciously rustic, chunky potatoes, while a hand mixer whips them up super smooth—just avoid over-mixing to prevent gumminess.
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Can I double this recipe in my Instant Pot?
Absolutely. Double all the ingredients except for the broth; keep it about the same. No need to adjust the cook time—your No Drain Instant Pot Mashed Potatoes will still be ready in a flash!
Final Thoughts
Truly, once you try these No Drain Instant Pot Mashed Potatoes, you’ll wonder how you ever lived without them—there’s just no going back to stovetop spuds! I hope you give this quick, cozy recipe a whirl and make it your own. Let me know how you customize your perfect batch!
Print
No Drain Instant Pot Mashed Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Instant Pot
- Method: Instant Pot
Description
Creamy and flavorful mashed potatoes made in the Instant Pot with various delicious flavor options like garlic rosemary, sour cream and chive.
Ingredients
For Basic Butter
- 3 lbs peeled russet potatoes, 2-inch dice
- 1 1/4 cups chicken broth or vegetable broth for vegetarian
- 2 tablespoons butter 28 grams
- 1/2 teaspoon sea salt plus more to taste after cooking
- 1/4 cup whole milk or cream, warmed or enough to reach desired consistency
Add-ins for Sour Cream and Chive
- 1/2 cup finely chopped chives lightly packed
- 1/2 cup sour cream or plain Greek yogurt
Add-ins for Garlic Rosemary
- 8 cloves garlic, whole & peeled pressure cook with the potatoes!
- 1/2 teaspoon finely minced fresh rosemary
Instructions
- Add the potatoes, broth, butter, and ½ teaspoon of sea salt to the Instant Pot. If you’re making the Garlic Rosemary flavour, add the garlic cloves. Close the lid, set the vent to sealing and cook on Manual High pressure for 10 minutes (your Instant Pot model may have a ‘Pressure Cook’ button rather than a ‘Manual’ button). It will take about 10 minutes to come to pressure.
- Add the end of cooking time, let the pressure release naturally for 5 minutes. Quick release the remaining pressure, add in the warmed milk or cream along with the remaining ingredients for your chosen flavour and mash until smooth. Adjust the seasoning to taste and serve immediately.
Notes
- To double: double all ingredients except the broth. Cook time stays the same.
- Nutrition estimate reflects the Basic Butter variation made with whole milk.
- Inactive time indicates the time it takes to come to pressure + the time to release pressure after cooking.
- This recipe was tested in both 6-quart and 8-quart Instant Pot models.
Nutrition
- Calories: 174 kcal
- Sugar: 1g
- Sodium: 644mg
- Fat: 4g
- Saturated Fat: 3g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 11mg
