Instant Pot Mashed Potatoes have a creamy texture, are buttery and made with just 4 ingredients. Cooking perfect potatoes every single time is possible with this 20-minute Instant Pot no drain mashed potatoes method.
If you have ever struggled to make perfect mashed potatoes, you are in luck. These Instant Pot no drain mashed potatoes couldn't be easier to make. Simply slice potatoes, dump them into the instant pot with water and salt and set the timer. When they're done, mash while stirring in milk and melted butter. Potatoes in minutes that are perfect for serving for holidays, weekends, and yes, even weeknights!
Mashed potatoes are one of my favorite side dishes, but not one of my weeknight go-to's. Slicing, chopping, checking for doneness, waiting some more, checking again, draining, then mashing - all the while hoping the potatoes aren't lumpy, done too early, or not done on time. Mashed potatoes were for special occasions and just not practical for quick dinners...until now. My family asks me to make them often and we have them for weeknight dinners.
Creamy, fluffy mashed potatoes that turn out perfect every time are just 20 minutes away from being on your dinner table. Kids love them, adults love them, and you can serve the best mashed potatoes with all of your favorite foods.
Why Make Instant Pot Mashed Potatoes?
- This is the easy way! – Just slice, dump and set the Instant Pot. This no drain method makes it simple to make the best potatoes in a fraction of the time.
- Super flavorful – Whole milk and a whole stick of butter make these potatoes creamy, fluffy and totally delicious.
- Versatile – These creamy mashed potatoes go with almost any main dish.
- Potatoes - Use about 3 pounds of russet potatoes. You can substitute red or yellow potatoes but the texture of the mashed potatoes might be slightly different.
- Water – You can substitute vegetable broth or chicken broth for more flavor.
- Butter – Use unsalted butter and season to taste. If you use salted butter, omit the added salt.
- Milk – Use whole milk for the creamiest potatoes.
- Salt and pepper – Season to taste with kosher salt and black pepper (optional).
See recipe card for quantities.
- Peel the potatoes and slice into even pieces.
2. Add the potatoes to the Instant Pot insert and add the cup of water and salt. Cover and cook at high pressure for 10 minutes followed by a quick release of pressure.
3. Add the butter and the milk and mix in the pot. season with pepper if desired.
4. For even creamier potatoes, mix with an electric hand mixer, check for seasoning and serve.
Hint: Don't spend extra time cubing the potatoes. Simply cut them into 4-6 slices and toss them in.
Variations /Substitutions/ Additions
- Swap The Potatoes - although the texture may vary slightly, you can successfully make this recipe with russet potatoes, Yukon gold potatoes and red potatoes. Red and Yukon potatoes may cook quicker, so adjust the cooking time accordingly.
- Lower Fat - Replace whole milk with lowfat milk and reduce the amount of butter.
- Creamier - Add sour cream, greek yogurt, half and half, heavy cream or cream cheese for even creamier potatoes.
- Add Flavor – Add crushed garlic cloves or garlic powder and fresh herbs for more flavor.
- Loaded Potatoes – Stir in bacon bits, cheese and top with green onions for loaded mashed potatoes.
An Instant Pot is an electric pressure cooker. They are available in a variety of sizes so you can select the size that works best for your family. I use a 6-Quart Instant Pot Duo which is perfect for serving around 4-6 people. Smaller families may prefer a 3-quart cooker while larger families will need a larger, 8-quart model.
Leftover mashed potatoes can be stored in an airtight container in the fridge for up to 3 days. Reheating them in the microwave is easy and works great without compromising taste or texture.
Mashed potatoes also freeze quite well for up to 3 months. Thaw overnight in the fridge and reheat in the microwave and stir well before serving.
Leftover mashed potatoes are perfect for using in recipes like this Mashed Potato Pie.
- There is no need to cube the potatoes. Simply slice each potato into several round chunks.
- When the Instant Pot has finished, immediately perform a quick release of pressure.
- Bring the milk and butter to room temperature before blending them into the potatoes.
- Garnish with butter and herbs.
- Don't leave the potatoes in "keep warm" more for more than an hour but stir them occasionally, adding more milk if needed.
- Serve the potatoes right out of the Instant Pot. Less dishes!
Yes. Leaving the skin on the potatoes is perfectly fine. You will still need to slice the potatoes into rounds to ensure even cooking.
Mash the potatoes inside the Instant Pot insert. Use a potato masher or a wooden spoon. For creamier mashed potatoes you can use a handheld mixer.
Potatoes can be made in advance and reheated in the microwave. You can also keep potatoes warm in your Instant Pot using the "keep warm" setting. This setting does heat the bottom of the pot so you will want to occasionally stir the potatoes and add a splash of milk. I don't recommend using this setting for more than 30 minutes to 1 hour.
Mashed potatoes are a favorite side dish because they go well with so many different dishes. Chicken and potatoes go hand in hand so recipes like Pan Fried Boneless Chicken Thighs and Lemon Herb Roasted Cornish Game Hens are classic pairings. Red meat lovers will want to pair these potatoes with Veal Osso Bucco Stew or Grilled Prime Rib Roast. I especially love making mashed potatoes with this Sheet Pan Sausage, Mushrooms and Fennel dish from Mangia with Michelle. Mashed potatoes are so versatile!
Like potatoes? Try my other recipes:
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Instant Pot Mashed Potatoes
- 6 large Russet Potatoes about 3 pounds
- 1 cup water
- ½ cup unsalted butter 1 stick
- ½ cup whole milk
- 2 teaspoons salt
- black pepper, to taste
- Clean and peel your potatoes. Slice potatoes into large rounds or cut into pieces.
- Add the potatoes, water, and salt to the instant pot and secure the lid on the pot. Select the high pressure/manual setting and set the timer for 10 minutes. ( It will take the pot about 7-10 minutes to come to pressure before that 10 minutes starts counting down, hence the 20-minute total cook time.) Once the 10 minutes is up and the pot beeps, do a manual release.
- Add the butter and milk to the potatoes, then mash them right in the instant pot amd mix until they are smooth and creamy. For extra creamy mashed potatoes, you can use a hand mixer. Serve warm and garnish with more butter or herbs if desired.
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