Name: No Drain Instant Pot Mashed Potatoes (3 ways!)
Prep time: 5 min
Cook time: 10 min
Total time: 30 min
Ingredients: 3 lbs yellow or russet potatoes, 1.5-inch dice (peeled or not – up to you!); 1 ¼ cups chicken broth (or vegetable broth for vegetarian); 2 tablespoons butter (28 grams); ½ teaspoon sea salt; ¼ cup whole milk or cream, warmed (or enough to reach desired consistency); Sea salt (to taste); ½ cup finely chopped chives (lightly packed); ½ cup sour cream (or plain Greek yogurt); milk or cream, warmed (optional, to reach desired consistency); sea salt (to taste); 8 cloves garlic, whole & peeled (pressure cook with the potatoes!); ¼ cup whole milk or cream, warmed (or enough to reach desired consistency); ½ teaspoon finely minced fresh rosemary; sea salt (to taste)

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These No Drain Instant Pot Mashed Potatoes are SO easy. With 3 flavour variations (Basic Butter, Sour Cream & Chive and Garlic Rosemary), you’ll want to add mashed potatoes to every meal. Save stovetop space at your next holiday meal and make mashed potatoes in the Instant Pot!

Butter melting on mashed potatoes in a white bowl

Photos updated March 6, 2021. Originally published in November 2019.

This no drain method is my new favourite way to make mashed potatoes. You don’t need to worry about awkwardly draining out the liquid from a hot insert. You simply pressure cook, add the flavour mix ins and mash everything right in the Instant Pot. I especially love using my electric pressure cooker to make mashed potatoes for holiday meals, when stovetop space is at a premium.

Ingredients

For all flavour variations

3 pounds yellow potatoes – cut into 1.5-inch pieces (I like a creamy texture so I peeled my potatoes, but you can leave peel on. Just be sure to clean them well!). Peeled russets are also a good choice.
Broth – I used chicken, but use vegetable broth to make this recipe vegetarian. We’re not draining the potatoes so the broth adds a bit more flavour. In a pinch, you could use water instead and adjust the other seasonings.
Butter
Sea salt

For Basic Butter

Milk or cream – I like milk for an everyday mashed potato, but certainly use cream if you want to have a more decadent side dish (I’m definitely using cream for Thanksgiving and Christmas!)
Sea salt – to taste

For Sour Cream and Chive

Sour cream – full fat or light, whatever works for you!
Chives – finely chopped. Note that I measured a 1/2 cup after chopping.
Milk or cream – optional, to achieve desired consistency
Sea salt – to taste

For Garlic Rosemary

Garlic – 8 whole cloves. Pressure cooking really subdues the garlic flavour. I promise it’s not too much!
Milk or cream – enough to achieve desired consistency
Fresh rosemary – finely minced. Note that I measure a 1/2 teaspoon after mincing.
Sea salt – to taste

Ingredients needed to make Instant Pot No-Drain Mashed Potatoes viewed from overhead.

Instructions

1. Add the diced potatoes, broth, butter and sea salt to the Instant Pot. If you’re making the Garlic Rosemary flavour, add the garlic cloves, too.

2. Close the lid, set to sealing and cook on Manual High Pressure for 10 minutes. It will take around 10 minutes to come to pressure.

Yellow diced potatoes, butter, salt and broth in an Instant Pot

2. At the end of cooking time, naturally release pressure for 5 to 10 minutes. If you’re in a time crunch, you can quick release right away and they will still be fine. After the natural release, quick release the remaining pressure and carefully remove the lid. Add your flavour mix ins and mash, right in the insert (yay for one-pot recipes!). Adjust seasonings to taste and serve.

Tips for achieving creamy Instant Pot mashed potatoes

Use yellow or russet potatoes because they require less mashing than other varieties due to their starch content.
Cut the potatoes in equal-sized pieces, so they pressure cook evenly.
Warm the milk/cream before adding it to the cooked potatoes. This will allow the potatoes to absorb the liquid more easily. Simply heat in the microwave for about a minute.
Use a potato masher, rather than a mixer or immersion blender. Over-mixing can cause gummy potatoes. A potato ricer is also great for getting out lumps, but it involves more work and then you have more dishes to clean (not my style).

Garlic Rosemary Mashed Potatoes in a white bowl

How to reheat mashed potatoes

My favourite way to reheat cold mashed potatoes is on the stove top. I warm a small amount of milk in a large skillet, then add the potatoes and stir until combined well with the milk and heated through to a minimum temperature of 140 °F. Add more milk if you find they are too dry.

Sour cream and chive mashed potatoes in a white bowl

More side dish recipes

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No Drain Instant Pot Mashed Potatoes (3 ways!)

Laura Lawless, BASc

These Instant Pot Mashed Potatoes are SO easy. With 3 flavour variations (Basic Butter, Sour Cream & Chive and Garlic Rosemary), you'll want to add mashed potatoes to every meal. Save stovetop space at your next holiday meal and make mashed potatoes in the Instant Pot!

5 from 3 votes

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Servings 6

Calories 174

Prep Time 5

Cook Time 10

Inactive time 15

Total Time 30