Instant Pot Mashed Potatoes are perfectly fluffy every time, and we use unpeeled potatoes and a foolproof, no-drain method, so this recipe is super simple to make! They will definitely be your new favorite side dish for the holidays.
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Instant Pot Mashed Potatoes
Fluffy and creamy, no drain mashed potatoes go well with everything from roast chicken and steak to nearly any entree in between.
There is something so comforting about seeing a giant scoop on your plate… You just know you are about to eat a seriously satisfying meal.
This is the best recipe for using the trusty Instant Pot to take the effort and guesswork out of making perfect mashed potatoes every time.
Our foolproof method is terrific even with unpeeled potatoes and requires no draining at all.
Simply add ingredients, set the pressure cooker, mash, and stir. Done!
Thanks to pressure cooking, the potatoes are actually steamed in broth. So they’re lower in calories and fat than most traditional recipes made on the stove top.
🎯 TFN Pro Tip
Be sure to read your owner’s manual before you start using your Instant Pot. Each brand is slightly different to operate, although cooking times are pretty universal.
If you are new to pressure cooking, we highly recommend that you first check out How to Use the Instant Pot 101. Our Tips & Hacks for the Instant Pot is terrific for new owners and seasoned IP-ers alike!
Only a handful of simple, wholesome ingredients are needed.
- Chicken broth
- Heavy cream
- Chives – optional
Yukon Gold yellow potatoes have the best texture, but feel free to use russet or red to make this recipe.
How to Make Mashed Potatoes in Instant Pot
Peeling the potatoes is totally optional for this recipe. Leaving the skin on adds a bit of texture. But, it is all about personal preference!
- First, prep the potatoes by scrubbing and chopping them into large chunks.
- Next, add the potatoes and chicken broth to the Instant Pot. Cover with the lid, close the sealing lever, and cook at high pressure for 7 minutes. After the pressure cycle is complete, allow the pressure to naturally release for 10 minutes, then initiate a quick release of pressure, by turning the sealing lever.
- Because these are no drain mashed potatoes, you can skip draining them in a colander. Simply mash the potatoes right in the pot! Stir in the heavy cream and add the butter. Top with fresh chopped chives and ground pepper, if desired.
🎯 TFN Pro Tip
After pressure cooking, a bit of broth will be visible. After mashing, the potatoes will absorb the extra broth, becoming smooth and creamy!
Make our Instant Pot garlic mashed potatoes recipe for the ultimate creamy garlic side dish.
Serve them right away while warm. You can keep leftovers cooled to room temperature in an airtight container for up to three days.
Frequently Asked Questions
Absolutely they are a great make-ahead dish. After step one, allow them. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months.
To serve, thaw the frozen potatoes in the refrigerator. Then reheat, mash, and mix with heavy cream and butter per the remainder of the recipe.
Nope! Just add them and broth to the bottom of the pot for fluffy, evenly cooked potatoes.
Yes, with these easy modifications: after pressure cooking, drain off the leftover broth reserving it. Add 1/2 cup of milk in place of cream. Use the leftover broth as needed for the perfect consistency.
As they sizes can vary, I estimate that 6 medium potatoes weigh between 1 to 1 1/2 pounds (or 16 to 24 ounces).
We like to serve no-drain potatoes as a side with pan-seared chicken breasts and a simple gravy for a classic winner of a dinner. They’re are also delicious with tender and juicy buttermilk pork chops.
And for a bold, bright, lemony flavor, make our chicken piccata Cheesecake Factory copycat recipe. The fluffy mashed taters and a kale salad are fantastic sides with it!
Instant Pot Mashed Potatoes (No Drain)
- 6 medium potatoes, scrubbed and cut in quarters (for large potatoes, cut into eighths)
- 1 ¼ cup chicken broth
- ¼ cup heavy cream* (
- 2 tablespoons butter
- fresh chives, chopped (optional)
- Add the potatoes and broth to the bottom of the Instant Pot (don't use the trivet). Add lid, close sealing lever, and cook at high pressure for 7 minutes.
- After the pressure cycle is complete, allow pressure to naturally release for 10 minutes, then initiate a quick release by turning the sealing lever.
- There will be broth visible in the bottom of the pot, but once you mash the potatoes, it will be completely absorbed.
- Mash potatoes with a potato masher in the pot. Stir in cream and butter. Top with fresh chives and ground pepper, if desired.