Enjoy the easiest way to make no drain Instant Pot mashed potatoes! Enjoy creamy, hassle-free spuds in minutes with only four ingredients in this easy recipe.
Why you'll love this recipe
I used to dread making mashed potatoes. The peeling, the dicing...it's just....ewwwwww.
So I'm excited to tell you about this no drain method of making mashed potatoes in the Instant Pot. It makes the best mashed potatoes!I You can actually enjoy their creamy goodness...they're downright delightful!
There's no waiting for the water to boil and it all cooks in one pot. Anything to get me out of dish washing duty and I'm a happy girl.
With this easy method you can even make mashed potatoes on a weeknight served with Mississippi pork roast and serve the leftovers another night on top of crock pot shepherd's pie.
- Yukon gold potatoes - Yukon potatoes are my favorites but either work. 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. If you have leftovers, use them to top a crockpot shepherd's pie.
- Chicken Broth - you can use chicken stock or my instant pot vegetable broth 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.
- Cream Cheese - for an extra creamy texture that makes your potatoes a dreamy experience.
- Salt and pepper - Potatoes, no matter how they're cooked, need a little salt and pepper. How much is totally up to you depending on your preferences and dietary needs, but promise me you'll sprinkle in just a little S&P love, no matter what.
For the chicken broth, you can substitute vegetable broth - or even water - though the water will not give a lot of flavor.
Sour cream or low fat cream cheese can be used in place of the cream cheese.
How to make no drain Instant Pot mashed potatoes
Before you get started, wash your potatoes and give them a scrub with a clean washcloth or potato scrubber.
Then, cut potatoes in half or quarter them, depending on size.
Step 1: Place cut potatoes and chicken broth in your Instant Pot®. Season with a little salt and black pepper if you'd like.
Step 2: Add the lid and set the pressure valve to the seal position. Set cook time to 8 minutes on high.
When 8 minutes has completed, allow the pressure to release naturally for 10 minutes. This just means let it sit for 10 minutes. Then do a quick release by venting the top to release any remaining pressure.
Step 3: Carefully open lid (remember there will be heat and steam).
Add the cream cheese, cut into chunks so it integrates nice and easy.
Mash the potato mixture with a potato masher until blended. You can leave it slightly chunky for a rustic feel, or make it completely smooth. Your choice!
Step 4: Taste for seasoning and add a little salt and pepper, if needed.
Transfer to a bowl and serve.
You'll end up with fluffy, delicious mashed potatoes, every time. Even better, you can keep them warm until serving time.
Want to change up no peel mashed potatoes?
- Top mashed potatoes with garnishes like chopped chives, scallions or crispy fried onions.
- Instant pot cheesy mashed potatoes: Add grated parmesan cheese, Boursin cheese, or shredded cheddara cheese to the cooked and mashed potatoes.
- For a spicy kick, consider adding ingredients like horseradish, sriracha, or hot sauce.
- Mimic my twice baked potato casserole and load them up with ingredients like bacon, cheddar cheese, sour cream, and green onions.
- For a low carb version, check out my Keto Mashed Cauliflower.
You don't need to peel your potatoes, espeically if you're using a thin-skinned potato like yellow or red potatoes.
Leaving the skins on can not only save time, but it also preserves some nutrients found in the skin.
To make mashed potatoes with unpeeled potatoes, make sure to scrub them thoroughly to remove any dirt or debris before cutting and cooking.
I don't and won't freeze raw potatoes, but cooked, mashed potatoes freeze just fine.
I like to make a batch of mashed potatoes and freeze them in quart sized freezer bags for weeknight dinners, or gallon sized freezer bags for larger portions.
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.
Since we're making this recipe in the Instant Pot, you can use the slow cooker function. Set it to warm until you're ready to serve.
Stir occasionally to prevent drying out or sticking to the sides.
Don't overwork mashing your potatoes. They'll start to develop a glue like texture, kind of like wallpaper paste. Not that I've actually tasted that, but you get the idea.
What to serve with mashed potatoes
This is an excellent recipe for special occasions or your holiday dinner.
Ooooh, I love the topic of pairing the perfect side dish recipes...if it's the holidays, definitely make a side of cranberry sauce and Roasted Brussels Sprouts with Bacon, or homemade green bean casserole.
If you tried these no drain instant pot mashed potatoes or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments.
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Instant Pot Mashed Potatoes (no drain)
- 2 pounds yukon gold washed and cut into halves or quarters
- 1 cup chicken broth
- 4 ounces cream cheese cut into chunks
- salt and black pepper to taste
- Cut and wash potatoes before starting.Place potatoes and broth in Instant Pot®. Season with salt and black pepper.
- Add the lid and set the pressure valve to the seal position. Set cook time to 8 minutes on high. When 8 minutes has completed, allow the pressure to release naturally for 10 minutes. This just means let it sit for 10 minutes. Then do a quick release by venting the top to release any remaining pressure.
- Carefully open lid (remember there will be heat and steam). Add the cream cheese, cut into chunks so it integrates nice and easy.Mash the potato mixture with a potato masher until blended. You can leave it slightly chunky for a rustic feel, or make it completely smooth. Your choice!
- Taste and season with additional salt and pepper, if needed.