Mashed potatoes are the heart of comfort food—creamy, buttery, and satisfying in every bite. But let’s be honest: the traditional process can be messy and time-consuming. Boil the potatoes, drain them, mash them, and then clean multiple dishes—it’s a lot, especially during busy holidays like Thanksgiving or Christmas.
Enter the Instant Pot Mashed Potatoes (No Drain Hack!)—your new favorite shortcut to perfect mashed potatoes. This game-changing recipe makes the creamiest, fluffiest potatoes right inside your Instant Pot—no draining, no straining, and minimal cleanup required.
With just a few simple ingredients and a single pot, you’ll have rich, velvety mashed potatoes in under 30 minutes. Whether you’re cooking for a big family feast or a cozy weeknight dinner, this no-drain method saves time while keeping all the flavor locked in.
This recipe is not just convenient—it’s absolutely delicious. The potatoes cook directly in a flavorful broth, which is then absorbed into the mash, giving every bite incredible taste. Once you try this method, you’ll never go back to the old-fashioned way again!
Why You’ll Love This Instant Pot Mashed Potatoes Recipe
-
No draining required: Skip the colander—everything happens in one pot.
-
Flavor-packed: Potatoes cook in broth, soaking up rich, savory flavor.
-
Time-saving: Ready in about 25 minutes start to finish.
-
Perfect for holidays: Keeps the stovetop free for other dishes.
-
Easy cleanup: Just one pot to wash—less mess, more relaxation.
-
Creamy and fluffy texture: Light, smooth, and perfectly seasoned every time.
Ingredients You’ll Need
Here’s everything you’ll need to make these effortless mashed potatoes:
-
2 ½ pounds Yukon Gold potatoes – These potatoes have a natural buttery flavor and smooth texture, ideal for mashing.
-
1 cup low-sodium vegetable or chicken broth – Adds moisture and infuses the potatoes with flavor.
-
4 tablespoons unsalted butter – The key to that rich, creamy finish.
-
½ cup heavy cream or whole milk – Adjust for your preferred level of creaminess.
-
½ teaspoon salt (or to taste) – Enhances the natural potato flavor.
-
¼ teaspoon black pepper – Adds a gentle hint of spice.
-
Fresh chives or parsley (optional) – For garnish and a touch of freshness.
Choosing the Right Potatoes
The best potatoes for mashed potatoes depend on the texture you love.
-
Yukon Golds are ideal for this recipe because they’re naturally creamy, buttery, and don’t absorb too much water.
-
Russet potatoes work well too, yielding a fluffier mash.
-
Avoid waxy varieties like red potatoes; they can turn dense or gluey when mashed.
For the perfect texture, try mixing Yukon Gold and Russet potatoes for a balance of creaminess and fluffiness.
Step-by-Step Instructions
Follow these simple steps to make the easiest Instant Pot mashed potatoes ever:
Step 1: Prepare the Potatoes
-
Wash and peel the potatoes (you can leave some skins on for a rustic texture).
-
Cut them into evenly sized chunks, about 1½ inches each, for even cooking.
Step 2: Add Ingredients to the Instant Pot
-
Place the potato chunks directly into the Instant Pot.
-
Pour in 1 cup of broth. This will serve as both the cooking liquid and the base for your mash—no need to drain later!
-
Add ½ teaspoon salt.
Step 3: Pressure Cook
-
Secure the Instant Pot lid and set the valve to Sealing.
-
Select the Pressure Cook or Manual setting and cook on High Pressure for 10 minutes.
-
Once the timer beeps, allow a 5-minute natural pressure release, then carefully do a quick release for any remaining pressure.
Step 4: Mash Right in the Pot
-
Open the lid and check the potatoes—they should be tender and soft.
-
Add butter directly to the hot potatoes and let it melt.
-
Pour in the heavy cream (or milk) and sprinkle in black pepper.
-
Use a potato masher or a handheld mixer on low speed to mash until smooth and creamy.
Step 5: Adjust and Serve
-
Taste and adjust the seasoning with extra salt or pepper if needed.
-
For extra richness, add another tablespoon of butter or a splash of cream.
-
Garnish with chopped chives or parsley before serving warm.
That’s it—no draining, no extra pans, and no fuss!
Why the No-Drain Method Works
The secret to this method lies in cooking the potatoes directly in broth with just enough liquid to steam and soften them. As the potatoes absorb the flavorful broth, you’re left with the perfect consistency for mashing—moist but not watery.
When you mash them right in the pot, every bit of flavor stays in the dish. Traditional boiling and draining often cause nutrients and flavor to escape with the water, but this method keeps everything locked in.
It’s not just easier—it’s smarter.
Flavor Variations
Want to mix things up? Here are some delicious twists on the classic version:
Garlic Mashed Potatoes
Add 3–4 cloves of roasted garlic or 1 teaspoon garlic powder before mashing for a rich, savory flavor.
Herb-Infused Mashed Potatoes
Mix in 1 tablespoon of chopped fresh herbs like rosemary, thyme, or dill for a fresh and aromatic touch.
Cheesy Mashed Potatoes
Stir in ½ cup of shredded Parmesan, Cheddar, or Monterey Jack cheese for a comforting cheesy version.
Vegan Mashed Potatoes
Use plant-based butter and unsweetened almond milk or oat milk for a dairy-free, vegan-friendly side dish that’s just as creamy.
Extra Creamy Version
For ultra-smooth potatoes, replace half of the broth with heavy cream during the cooking process and mash as usual.
Tips for Perfect Instant Pot Mashed Potatoes
-
Use the right liquid ratio: Just enough broth to cover the bottom ensures the potatoes cook without becoming soupy.
-
Warm the cream: Warm the milk or cream before adding—it blends in better and keeps the potatoes fluffy.
-
Mash gently: Over-mixing can make potatoes gluey; mash until smooth and stop.
-
Serve immediately: Mashed potatoes are best hot and freshly made.
-
Keep warm setting: Use the Instant Pot’s Keep Warm function to hold your potatoes at serving temperature until the rest of your meal is ready.
Make-Ahead and Storage Instructions
If you’re cooking for a holiday or large gathering, these potatoes can easily be made ahead.
To Make Ahead:
-
Prepare the mashed potatoes as directed.
-
Let them cool slightly, then transfer to an airtight container.
-
Store in the refrigerator for up to 3 days.
To Reheat:
-
Place the potatoes back in the Instant Pot on Keep Warm mode or reheat gently on the stove.
-
Add a splash of milk or cream and a pat of butter to bring back the original creaminess.
To Freeze:
-
Portion into freezer-safe bags or containers.
-
Thaw overnight in the fridge and reheat gently before serving.
How to Serve Instant Pot Mashed Potatoes
This side dish goes with almost anything! Here are a few perfect pairings:
-
Roast Chicken or Turkey – The ultimate holiday combo.
-
Beef or Lamb Roast – Rich, savory meats complement the creamy potatoes beautifully.
-
Grilled or Baked Fish – For a lighter meal, pair with salmon or white fish.
-
Vegetarian Entrées – Serve alongside sautéed mushrooms, lentil loaf, or roasted vegetables.
You can even use these mashed potatoes as a topping for shepherd’s pie or as a base for hearty gravies and stews.
Common Mistakes to Avoid
-
Using too much liquid: You only need enough broth to barely cover the bottom of the pot—too much will make the mash soupy.
-
Overmixing: This releases starch, resulting in gluey potatoes. Mash just until smooth.
-
Adding cold dairy: Cold butter or milk can make the texture grainy—always warm them first.
-
Not seasoning enough: Potatoes absorb flavor, so taste and adjust salt as you go.
-
Using the wrong potatoes: Waxy varieties can turn dense or sticky. Stick with Yukon Golds or Russets for best results.
Troubleshooting
Potatoes too thin?
Mash over low heat for a few minutes to let excess moisture evaporate.
Potatoes too thick?
Add a splash of warm milk or cream and stir gently until desired consistency.
Need more flavor?
Add a bit more butter, roasted garlic, or herbs. A sprinkle of salt often makes a big difference too.
Storing Leftovers
-
Refrigerator: Store in an airtight container for up to 3 days.
-
Freezer: Freeze up to 1 month. Defrost in the fridge overnight and reheat gently with added milk or butter.
-
Reheat: Microwave or warm on the stovetop with a splash of liquid to refresh the texture.
Mashed potatoes often taste even better the next day as the flavors meld together!
Nutritional Information (Per Serving)
-
Calories: ~250
-
Fat: 14g
-
Carbohydrates: 27g
-
Protein: 4g
-
Sodium: 280mg
(Values may vary based on specific ingredients used.)
FAQs About Instant Pot Mashed Potatoes (No Drain)
Can I double this recipe?
Yes! Simply double the ingredients, but keep the same cooking time. Just don’t exceed the Instant Pot’s max fill line.
Can I use water instead of broth?
You can, but broth adds depth and richness to the flavor. If using water, be sure to season generously.
What if I don’t have heavy cream?
You can use whole milk, half-and-half, or even unsweetened almond milk for a lighter version.
Do I need to peel the potatoes?
Peeling is optional! Leaving the skins on gives a rustic texture and adds nutrients.
Can I keep the potatoes warm in the Instant Pot?
Yes—use the Keep Warm setting for up to 1 hour. Stir occasionally to maintain the creamy texture.
Can I make this recipe dairy-free?
Absolutely! Substitute butter with vegan butter and use plant-based milk.
Can I add roasted garlic directly?
Yes, roasted garlic blends beautifully into this mash. Add it along with the butter and cream.
The Perfect Side for Any Meal
These Instant Pot Mashed Potatoes (No Drain Hack!) redefine what “easy cooking” means. They’re flavorful, smooth, and incredibly convenient—ideal for busy cooks who still want that homemade touch. Whether you’re hosting a Thanksgiving dinner, planning a family feast, or just need a quick side for weeknight dinners, this method guarantees success every time.
With just one pot, no draining, and minimal effort, you’ll achieve restaurant-quality mashed potatoes that everyone will love. Creamy, dreamy, and absolutely foolproof—this recipe is sure to become your go-to side dish all year long.
