We love mashed potatoes at our house. Like, love love love mashed potatoes.
So you would think that for as much as we love them, we would eat them often. But we don’t — mostly because of the mess it makes.
I’m notoriously bad at letting my boiling potatoes foam over on the stove (and few things are worse than THAT starchy mess). It always feels like it takes forever to come to a boil. And then you risk scalding your hands trying to drain the liquid.
I’ve dumped more potatoes in the sink than I care to admit.
So you can imagine my excitement when I realized that I could make mashed potatoes in the Instant Pot — and didn’t have to drain them.
Less you missed my excitement, let me say it again.
I made mashed potatoes quickly and DIDN’T HAVE TO DRAIN THEM!
No Drain 10-Minute Instant Pot Mashed Potatoes
Peel your potatoes, dicing them into 1″ chunks. I prefer to use golden potatoes because of their creamy texture. Don’t add more than 8 cups of potatoes.
Add 1-1/2 cups of water, which allows the Instant Pot to come to pressure.
I like to add 2-3 teaspoons of salt (to taste).
Run your Instant Pot for 10 minutes on MANUAL setting. Once the program is complete, quick release the pressure. You’ll notice that all the water has absorbed into the potatoes. Any remaining liquid can easily be mashed in — no draining required!
Add your desired amount of butter and milk. Personally, we are a dairy-free house hold so we use Soy-Free Smart Balance (for butter) and a splash of water or almond milk to get it to the desired creaminess.
Actually, I made my mashed potatoes dairy-free for Christmas and NO ONE in my extended family could tell that they were dairy free. These potatoes are just. that. good.
I use the Oxo Good Grips Potato Masher to mash directly in the Instant Pot. (It’s also fantastic for mashing avocados for guacamole or eggs for egg salad. This masher is one of my top favorite kitchen tools.)
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