This Easy Instant Pot Mashed Potatoes No Drain Method recipe is a great way to make creamy and flavorful mashed potatoes without needing to pull out a colander and dirty another dish. If your family loves mashed potatoes, then you are going want to try this recipe soon.
If you want a low carb version of mashed potatoes check out this Cauliflower Mash recipe.
Table of Contents
WHY YOU’LL LOVE THIS RECIPE
- A great way to make mashed potatoes without a colander or big pots of boiling water.
- Flavorful and creamy every time.
- Easy to make with little effort and a great side dish for any meal.
- Using the electric pressure cooker to make these potatoes is a great way to save on oven and stove top space on special occasions.
- Steaming the potatoes retains more flavor and nutrients than the boiling cooking method.
- Potatoes are filled with nutrients like Vitamin C, potassium, and fiber.
You only need a few pieces of kitchen tools to help you make these creamy mashed potatoes.
- instant pot
- potato masher or hand mixer
- microwave safe or measuring cup
Once of the best things about making these instant pot no drain mashed potatoes is that you only need a few simple ingredients. You may already have these ingredients on hand, but if you not you can easily grab these ingredients at your local grocery store.
- russet potatoes, cleaned and diced
- water, chicken broth or vegetable broth
- salt, adjust for taste
- garlic powder, optional
- black pepper, adjust for taste
- sour cream
- unsalted butter
- half-and-half or milk
- Chopped Parsley
- Shredded cheese
HOW TO MAKE THIS INSTANT POT MASHED POTATOES NO DRAIN METHOD RECIPE
Making these no drain mashed potatoes is so simple. Just follow the steps below and you will have fluffy, creamy and buttery potatoes in no time at all.
STEP 1: PEEL, CUT, AND WASH THE POTATOES
Peel and cut potatoes into cubes.
STEP 2: ADD THE POTATOES TO THE INSTANT POT
Place potatoes in the Inner pot of the Instant Pot and add water or broth.
STEP 3: ADD THE SALT AND SEAL THE POT
Add 2 teaspoons salt. And, then secure the lid on Instant Pot and set valve to the seal.
Step 4: COOK THE POTATOES
Cook on the steam or manual setting for 12 minutes. And, then release steam right away. Potatoes should be fork tender.
STEP 5: MASH THE POTATOES
Press Cancel and remove the lid. Using a potato masher or electric mixer, mash potatoes until desired consistency.
STEP 6: HEAT THE BUTTER AND SOUR CREAM
In a microwave safe measuring cup or in a small saucepan on the stovetop heat butter and sour cream for 1-2 minutes or until hot.
STEP 7: ADD SEASONINGS AND BUTTER AND SOUR CREAM
Add seasoning to potatoes. Remove butter and sour cream and pour into potatoes. Blend potatoes until well combined.
STEP 8: SLOWLY ADD THE MILK AND SERVE
Gradually add milk until desired consistency. Serve immediately with toppings of your choice.
WHAT TO SERVE WITH MASHED POTATOES
These mashed potatoes are the perfect side dish for weeknight dinners because they cook up so quickly in the instant pot. Here are a few of my favorite main dishes to serve with this instant pot mashed potatoes recipe.
Extra mashed potatoes? Be sure to make this Quick Shepherd’s Pie recipe.
Here are a few tips that you can use to make sure that your no drain mashed potatoes turn out perfectly every time that you make them.
- You could also add some other seasonings to your potatoes for more flavor, some of my favorites are bacon bits, green onions, chives, fresh herbs, shredded cheese, or minced garlic cloves.
- Instead of sour cream, you could also add four ounces of softened cream cheese to add a very thick texture to this potatoes recipe,
- My family enjoys the flavor of chicken broth in these potatoes, but water will work just as well.
- Instead of sour cream you could also use plain greek yogurt for a creamy taste with lighter calories.
- If your potatoes are too thick you can add a bit more liquid, for instance milk or half and half.
- Russet potatoes are best for this recipe, but you could also use yukon gold potatoes or red potatoes. If you are using yukon gold you may want to reduce the amount of butter that you add because gold potatoes already have a buttery flavor to them.
- If you don’t have a potato masher, or hand mixer you could also use an immersion blender to cream the potatoes.
HOW TO STORE
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to three days.
To reheat, simply place the potatoes into a pot and warm over medium heat stirring occasionally until heated through. You may need to add a little bit of heavy cream or milk to help them become creamy again.
Or, you can also microwave leftover potatoes for about 1-2 minutes until heated through.
You can even freeze mashed potatoes for up to three months, just make sure to let them cool completely before placing into an airtight container and freezing. When you are ready to use, thaw overnight in the refrigerator and then heat on stovetop or microwave as directed.
Do you have questions about this Instant Pot Mashed Potatoes No Drain Method? Here are the answers to the most commonly asked questions for this recipe.
I recommend that you use a quick release or sometimes called a manual release. This stops the potatoes from cooking so that they turn out nice and fluffy every time.
Due to the high starch content of the potatoes I recommend that you use cold water.
No, there is no need to pale these potatoes in a steamer basket they will cook just fine in the inner pot without the basket.
I recommend measuring at least 1/2 pound of potatoes per person that you are feeding to make sure that you have enough for everyone.
OTHER DELICIOUS POTATO RECIPES YOU MAY ENJOY
- Crispy Smashed Potatoes
- Roasted Fingerling Potatoes
- Air Fryer Potato Wedges
- Potatoes Au Gratin Recipe
Easy Instant Pot Mashed Potatoes (No Drain Method)
- 5 pounds russet potatoes cleaned, peeled, and cut into cubes
- 1 cup water or broth
- 2 teaspoons salt
- 1-2 teaspoons salt adjust for taste (additional to above)
- 1 teaspoon garlic powder optional
- ½-1 teaspoons black pepper adjust for taste
- 1 cup sour cream
- ½ cup 1 stick unsalted butter
- ½ cup half-and-half or milk
- Wash potatoes, peel, and cut in quarters.
- Place potatoes in the inner insert of an Instant Pot and add water or broth.
- Add 2 teaspoons of salt. Place lid on the Instant Pot and put the valve in the seal position.
- Cook on steam or manual setting for 12 minutes.
- Carefully release the steam when the timer beeps, and remove the lid.
- Potatoes should be fork tender. Mash with a potato masher or hand blender.
- In a microwave safe dish or on the stove top in a small pan melt the butter and sour cream together.
- Add seasonings to the potatoes and the warmed butter sour cream mixture.
- Blend until well combined. Gradually add additional milk until the desired consistency is reached.
- Serve with additional toppings; chives, parsley, butter, bacon bits or cheese.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.