The Instant Pot makes mashed potatoes a one-pot perfect side dish, without any draining huge pots of water! Plus, with the keep warm feature, you can make these first before the rest of your dinner or holiday spread.
I love hosting large groups of people. Build a longer table, right? Sometimes it can be tricky to time everything so it's hot all at once. And there's seriously nothing worse than cold mashed potatoes. This recipe lets you cook when you are ready, and the potatoes can sit hot until you are ready to mash and serve.
Why You Need This Recipe
- No peeling, no draining - just cook and eat!
- The "keep warm" setting is perfect for mashed potatoes. This means you can make these first and they'll keep fine while you cook everything else.
- Easy for kids. This is a great recipe to teach them how to use a pressure cooker.
Key Ingredients
Potatoes - Red and Yukon have the thinnest skins, which is perfect for mashing. But honestly any type will do and any combination is great.
Butter - The fat adds the perfect texture to the mashed potatoes.
Milk - This will help add creaminess.
How to Make No Drain Mashed Potatoes
Step 1: Place the cubed potatoes and water in the liner of the Instant Pot.
Step 2: Close the lid, and set the valve to the sealing position. Cook on high pressure.
Step 3: When it's done, you can perform a manual release if serving right away. If serving later, just leave it alone for now.
Step 4: Add the butter to melt. Stir in the milk and seasoning salt of your choice.
Step 5: Mash well, taste, and serve!
Tips and Tricks
- Weigh your potatoes! This is a perfect place for using up strange shaped potatoes!
- Chop your potatoes all the same size, maybe 2" squares or so. Eyeball it, but make sure they are all equal-sized so they cook the same.
- You can make these ahead of the entire rest of your meal and they can sit on the keep warm setting. Then just mash and serve.
- I just let the kids use a potato masher, but I've heard of people using a hand mixer right in the Instant Pot to 'mash.'
You can use whatever seasoning you like. Regular salt is great, but we love our wild mushroom seasoning salt. I've heard of others using celery salt or other blends. It's personal preference as far as what and how much you use.
Got leftovers? Salmon cakes use a cup of mashed potatoes, so you can also just leave out a cup before seasoning. You can also add any extra to your twice baked potatoes - that lets you mound the filling just a bit more.
FAQs
Nope! You can drain out the little bit of liquid left if you feel you need to, but it will also most likely just absorb in as you mash. The important part that makes these no-drain is using potatoes by weight! The weight to water ratio is key here, which is why I don't say a quantity of potatoes.
Yes, you can certainly used plain plant-based milk and a vegan buttery stick here. It won't be quite the same taste, but it's so little milk that plain unsweetened almond milk should be fine.
Nope - I don't! If you prefer less-rustic mashed potatoes, feel free to peel before cooking. Especially if you have thin-skinned varieties like red/new and Yukon, I think they blend right in.
More Great Potato Recipes
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If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Instant Pot Mashed Potatoes
Equipment
Ingredients
- 5 pounds potatoes washed and chopped
- 1 ½ cups water
- ½ cup butter
- ½ cup milk
- 2 teaspoons seasoning salt
Instructions
- Place the potatoes and water in the Instant Pot.
- Secure the lid and set the valve to sealing. Select manual setting for 10 minutes.
- When it's done, you can do manual release right away, or just forget about it for hours. After the pressure has released, drain the little bit of water, add the butter and let it melt.
- Stir in the milk and seasoning salt of your choice. (It's going to vary a bit in saltiness so make sure to taste them.)
- Mash them well, taste for salt, put the lid back on and let the magical keep warm setting keep it warm for you!
Notes
- I use my wild mushroom seasoning salt to season Instant Pot Mashed Potatoes.
- Make sure and weigh your potatoes - that is what allows the magic ratio of water to potatoes so you don't have to drain.
Kimberly (present_over_perfect on IG, but taking a break)
Hey Kate! Your recipe works perfectly -- before this I've been disappointed with Ippy mashed potato recipes! If you want to make mashed potatoes with the Ippy and then freeze them, you can sub the butter and milk with 8 ounces cream cheese and an egg. Mash in the cream cheese first, and then the egg (the potatoes are still hot enough to avoid the risk of raw egg). Put them into freezer-to-oven safe casserole dish (full recipe fits into a 3 quart or 9x13), cover, and freeze. To reheat, thaw completely and then bake for 35-40 minutes at 375°F, until top is golden. They don't have to be frozen, either, they can be made a day or two ahead, refrigerated, and then reheated as if from defrosted. Combining your Ippy method for the potatoes (including seasoning salt) with the make ahead method leaves the Ippy available if you want to use it to make a good beef stew or need it for other dishes.
Andrea Barber
Love these potatoes. The best way to make potatoes E-VER!
Priscilla
Perfect recipe every time. I’ve halved it successfully too!
Geri Kern
This recipe inspired me to give my Crock Pot brand "instant pot" another chance.. everything was coming out mushy but these were perfect... I ?? potatoes
Geri Kern
This recipe inspired me to give my Crock Pot brand "instant pot" another chance.. everything was coming out mushy but these were perfect... I ?? potatoes
Kailyn
Well this just legit saved Thanksgiving! They came out amazing and were so easy to make.
Tisha
I usually hate making mashed potatoes but this is so hands off it’s great. I don’t have to watch a pot to constantly check if they are done!
Kim
Love these! We make them regularly- but today on US thanksgiving, i had a whole extra burner free thanks to this recipe!
Candice Hilger
This is the only way I make mashed potatoes now! I love that I can start them ahead of time and then mash right before serving!
Susan
I make these with vegan butter and milk but the times and amounts are perfect. So easy because you can make it all in one pot and keep it warm. I love my IP!!
Vivian Powell
I love my instant pot and yes making potatoes is a quick side
Mikaela
Never misses! Perfect potatoes with less of the effort...EVERY TIME! Don’t shirk on the suggestion of the wild mushroom seasoning! I also like to add garlic and served with chopped onions on top.
Casey
I’ll never make stove top mash again! I love being able to keep them warm.
Lori
The only way we make mashed potatoes now. Love that you can make them ahead and they are ready to go for dinner time.
Andrea Barber
Agreed!
Andrea Barber
Best potatoes E-VER!
Andrea Barber
This potato recipe is sooooo good and easy! Love it!
Andrea Barber
Best potatoes ever!
Cassidy
I made these for thanksgiving this year! YUM!! Just another great recipe to use in the IP!
Kay
Perfect mashed potatoes!
Magdalena
Easy, creamy and delicious. I’ve used the recipe every single time I make mashed potatoes. It is so much easier, no fuss, no mess.. making Again today for Thanksgiving
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Awesome! It's the best.