Hands down, making no drain Instant Pot Mashed Potatoes is my favorite way to make homemade mashed potatoes. There’s no peeling involved, no draining a pot of boiling hot water. It’s a total game changer!!!
No Drain Instant Pot Mashed Potatoes
I used to dread making mashed potatoes. The peeling, the dicing…it just seemed so, I don’t know….
Is soul crushing too harsh?
But this no drain method makes the best mashed potatoes!I You can actually enjoy their creamy goodness…they’re downright delightful!
With this easy method you can even make weeknight mashed potatoes and serve them alongside easy favorites like Crockpot Mississippi Chicken.
Now, your mom probably boiled the potatoes in water, then drained them, and then doctored them up. My Grandma made them the same way, many many times.
And there is nothing wrong with that, except that boiling potatoes is kind of a pain in the butt. There’s hot liquid to contend with, and the sink has to be empty for the draining of the water…You see what I’m saying, right?
Ingredients for No Drain Mashed Potatoes
- Yukon gold or Red Potatoes – Yukon potatoes are my favorites but either work. Why these two kinds of potatoes?They don’t need to be peeled and their skins almost melt into the taters. They add a rustic vibe in the best possible way! Good stuff, friends.
- Chicken Broth – you can use chicken stock or vegetable broth. Both work great and of course, my favorite is homemade. But do whatever you have and it’s gonna turn out just great. You could use a cup of water, but the flavor from the broth is much, much better!
- Cream Cheese – for an extra creamy texture that makes your potatoes a dreamy experience.
- Sea salt and pepper – Potatoes, no matter how they’re cooked, need a little salt and pepper. How much is totally up to you, but promise me you’ll sprinkle in just a little S&P love, no matter what.
There’s really only one prep step you need to make awesome mashed potatoes from scratch.
- Wash your potatoes and give them a scrub with a clean washcloth or potato scrubber.
- Cut potatoes in half or quarter them, depending on size.
That’s it. That is all the preparation you need to make. Fist bump!
Instant Pot Mashed Potatoes
Instant Pot recipes like this are one of the very reasons I love this sometimes misunderstood appliance.
Everyone’s like, why would I need one more appliance, and my answer could very well that it’s worth it for mashed potatoes alone. It makes this recipe so easy!!
There’s no waiting for the water to boil and it all cooks in one pot. Anything to get outta dish duty and I’m a happy girl.
And bonus, if you’re making a big batch of mashed potatoes for the holidays, this keeps your stove top clear for other sides.
To make your mashed potatoes in an electric pressure cooker, aka Instant Pot, simply put the potatoes, garlic and broth into the container. Give a sprinkle of salt and pepper and follow the cooking time in the recipe card below.
Spoiler alert: Cook for 8 minutes under high pressure, then to a natural pressure release for 10 minutes.
It couldn’t be any easier to make mashed potatoes in the slow cooker, too. You can see how to do that in the recipe card below.
Can mashed potatoes be frozen?
Yes, you bet your taters they can! I don’t and won’t freeze raw potatoes, but cooked, mashed potatoes freeze just fine.
Be sure to remove any excess air to prevent freezer burn. Also, it helps if you lay them flat to freeze, both for storage and for thawing.
Tips making your mashed potatoes
Add the cream cheese, cut into chunks so it integrates nice and easy. If you don’t have cream cheese, you can use sour cream.
I prefer to use a hand masher as opposed to a hand mixer which makes more of a whipped potato. I realize we all have some aggression to get rid of every now and then, but we’re gonna go easy with the potato masher.
When you over work your mashed potatoes, they get sort of a glue like texture, kind of like wallpaper paste. Not that I’ve actually tasted that, but you get the idea.
So we’re looking for a nice mash keeping a few chunks here and there for texture to go along with the potato skins.
You’ll end up with fluffy, delicious mashed potatoes, every time. Even better, you can keep them warm until serving time.
What to serve with mashed potatoes
This is an excellent recipe for special occasions or your holiday dinner.
Other potato recipes you’ll love:
When you make these easy mashed potatoes, leave a recipe review or comment below. I’d love to hear from you!!!
- 2 lbs. yukon gold OR red potatoes, washed and cut into halves or quarters
- 1 cup chicken or vegetable broth
- Sea salt and black pepper, to taste
- 4 ounces cream cheese, cut into chunks
- Place potatoes and broth in Instant Pot®. Season with salt and black pepper, to taste.
- Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Carefully open lid and add cream cheese. Mash potato mixture with a potato masher until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately. Enjoy!
Slow Cooker Instructions: Place potatoes and broth in the slow cooker crock. Season with salt and black pepper, to taste. Cook on high for 4-5 hours, until potatoes are fork tender. Add cream cheese. Mash potato mixture with a potato masher until blended, but not completely smooth. Season with additional salt and black pepper, to taste.
Nutrition calories based on 6 servings with yukon gold potatoes
Serving Size:1 grams
Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 0gCholesterol: 16mgSodium: 165mgCarbohydrates: 15gFiber: 3gSugar: 1gProtein: 4g
This post was originally published in October 2019 and was updated November 2021 with enhanced instructions and photos.