Tasty Instant Pot Mashed Potatoes No Drain

Getting perfectly creamy mashed potatoes on the table can feel like a real hassle, especially when you’re juggling multiple dishes during a busy weeknight dinner or holiday meal prep. Between the peeling, boiling, draining, and mashing – it’s enough to make anyone reach for the instant potato flakes instead.

That’s why these no-drain Instant Pot mashed potatoes have become my go-to method. They’re quick and easy, create way less mess with no draining required, and come out smooth and creamy every single time – perfect for those days when you need a reliable side dish without the extra fuss.

What Kind of Potatoes Should I Use?

While this recipe calls for Yukon Gold potatoes, you’ve actually got a few good options for making creamy mashed potatoes in your Instant Pot. Yukon Golds are a solid choice because they have a naturally buttery flavor and medium starch content, which helps them get creamy without becoming gummy. If you can’t find Yukons, other yellow-fleshed potatoes like Yellow Finn or German Butterball will work just as well. Russets are another option – they’re extra starchy and fluffy, though they can get a bit grainy if overworked. Just make sure to cut your potatoes into evenly-sized chunks (about 1-2 inches) so they cook uniformly in the pressure cooker.

Options for Substitutions

This easy mashed potato recipe is super adaptable – here’s what you can swap out:

• Yellow potatoes: While Yukon Golds give the creamiest result, you can use russet potatoes instead. Just note that russets might need an extra splash of milk since they’re starchier. Red potatoes work too, but will give a different texture.
• Vegetable stock: Feel free to use chicken stock if you’re not keeping it vegetarian. You can even use water in a pinch, but you might need to add a bit more salt for flavor.
• Soy milk: Any milk works here – almond, oat, cashew, or regular dairy milk. Just make sure it’s unflavored and unsweetened.
• Plant-based butter: Regular butter works perfectly fine if you’re not following a plant-based diet. You can also use olive oil for a different flavor profile.
• Fresh herbs: No fresh herbs? Use dried ones (about 1 teaspoon each) or skip them altogether. You can also try different herbs like thyme or parsley.
• Onion gravy: Feel free to use any gravy you like, or skip it completely. These potatoes are good enough to stand on their own!

Watch Out for These Mistakes While Cooking

One common mistake when making no-drain Instant Pot mashed potatoes is adding too much liquid at the start – stick to the exact amount of stock specified, as the potatoes release moisture during cooking and you can always add more liquid later if needed. The second crucial error to avoid is releasing the pressure too quickly; instead, let the Instant Pot naturally release pressure for 10 minutes before doing a quick release, which helps the potatoes achieve the perfect tender consistency. To prevent gummy potatoes, don’t over-mash them – use a potato masher or ricer rather than an electric mixer, and stop as soon as you reach your desired consistency. For the smoothest results, cut your potatoes into evenly sized chunks (about 1-inch pieces) before cooking, and remember to warm any milk or butter before adding it to your potatoes to prevent them from cooling down too quickly.

What to Serve With Mashed Potatoes?

Mashed potatoes are the perfect side dish that goes with just about any main course you can think of! For a classic dinner combo, serve these creamy potatoes alongside meatloaf, roasted chicken, or grilled steak. They’re also fantastic with any kind of roasted or sautéed vegetables – I especially love them with green beans, carrots, or Brussels sprouts on the side. If you’re keeping things plant-based, these potatoes pair wonderfully with mushroom-based dishes or lentil loaf. The gravy and fresh herbs in this recipe mean you’ve already got tons of flavor, so you can keep the main dish pretty simple and let these potatoes be the star of the plate.

Storage Instructions

Keep Fresh: These creamy mashed potatoes will stay good in the fridge for up to 4 days when kept in an airtight container. I like to press some plastic wrap directly on the surface of the potatoes before putting the lid on – this prevents that weird skin from forming on top!

Freeze: Want to make these ahead? You can freeze your mashed potatoes in an airtight container for up to 2 months. Just remember to add a little extra butter or milk when you’re making them since freezing can make them slightly drier.

Warm Up: To bring back that fresh-made taste, warm them up slowly in the microwave, stirring every minute or so. You can also heat them on the stovetop over low heat – just add a splash of milk or butter and stir occasionally. If they’re frozen, thaw overnight in the fridge before reheating.

Make Ahead: These potatoes are perfect for meal prep! You can make them up to 2 days ahead and keep them in the fridge. When you’re ready to serve, just warm them up and give them a good stir – they’ll taste just as good as fresh made.

Preparation Time	10-15 minutes
Cooking Time	16-20 minutes
Total Time	26-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 15-25 g
• Carbohydrates: 120-140 g

Ingredients

• 3 pounds yellow potatoes (such as yukon gold)
• 1 cup low-sodium vegetable stock
• 1/3 cup soy milk (or your preferred milk)
• 1 teaspoon sea salt
• 1/2 teaspoon garlic powder (optional)
• 1-2 tablespoons plant-based butter or margarine (optional)
• Fresh chives
• Fresh rosemary
• Melted butter
• Onion gravy

Step 1: Prepare and Cook the Potatoes

Begin by peeling and cutting your potatoes into one-inch pieces.

Place the potato pieces into your pot with the broth.

Secure the lid, ensuring that the valve is set to the sealing position.

Set the pot to high pressure for 6 minutes.

Keep in mind that it will take approximately 10 minutes to reach pressure before the timer begins counting down.

Step 2: Release Pressure and Add Ingredients

Once the timer completes its cycle, perform a quick release of the pressure.

Safely open the lid once all the steam has dissipated and it’s safe to do so.

Add the milk, salt, and any optional ingredients you desire, such as butter or herbs, to the cooked potatoes.

Step 3: Mash and Serve

Mash the potatoes with a potato masher until they are smooth and creamy.

Taste the mashed potatoes and add more salt, if necessary, to suit your preference.

Serve the mashed potatoes warm as a comforting side dish.

Enjoy!