It doesn’t get any easier than this! These Instant Pot mashed potatoes are ready in no time, with no draining required. Just cook and mash, all in the same pot. Perfect, smooth, fluffy and delicious potato mash, EVERY time!
This recipe was originally published in June 2019. It has been updated for content and photos.
Seriously, these no drain mashed potatoes are truly as easy as it gets. Serve them with a dollop of homemade onion gravy for the ultimate comfort meal.
To make things even better…
These no drain mashed potatoes are healthier than most recipes out there. Sort of like a skinny version of mashed taters.
Well, there’s only 4 ingredients needed for these delicious, fluffy, taters.
- Vegetable broth
- Milk (I like soy milk)
You may optionally add oil or butter, but I promise, you won’t need it.
So, if you’re looking for a healthy, low calorie, virtually fat free mashed potato option, you’ve found it!
What’s the best potato for mashing?
Yellow potatoes, specifically Yukon Gold variety truly make the BEST mashed taters. They’re naturally creamier and buttery tasting, which means you can use less (or no) butter for a healthier choice.
If you can’t find Yukon Gold near you, any yellow fleshed variety will work well.
As a second (or third) choice, I also find russet potatoes excellent for mashing. They’re starchy and delicious, and work well on their own, or in combination with yellow.
Do I have to peel them?
If you want mashed potatoes with skin, that’s a-okay! Just make sure you’re using a thin-skin variety of potato, preferably from a new crop.
You’ll still chop them up in one inch pieces and follow the directions below, and you’ll have some chunkier texture throughout.
How to make NO drain Instant Pot mashed potatoes
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, including any optional one’s you’d like.
Peel and cut your taters into approximately one inch pieces, then place them in your pot, along with the cup of broth. (photo 1)
Pressure cook on high for 6 minutes, then quick release, and remove the lid once safe to do so. (photo 2)
NOTE: It will take about 10 minutes before the pot reaches pressure, and then the 6 minute countdown will begin.
Add the seasoning, milk, and butter (if using) and start mashing with a potato masher. Keep mashing until smooth, without over mashing. (photos 3-5)
Serve your no drain mashed potatoes with melted butter, chives, or gravy and enjoy!
What to serve with mashed potatoes?
One of my favourite dishes to serve with tater mash is this incredibly hearty and delicious chickpea meatloaf.
Which Instant Pot do I need?
I use a 6qt Instant Pot with perfect results every time.
If you’re using an 8qt pot, you’ll need more liquid. The 8qt models need 1.5 cups of liquid to reach pressure, so make sure to up the broth to 1.5 cups.
How long do they keep?
You may store any leftovers in the fridge for up to 3-4 days. Reheat in a skillet, oven, or toaster oven and add more broth or milk if needed to return them to a creamy state.
You may also freeze leftovers. Store in an air tight container in your freezer for up to 4 months. Then thaw overnight in your fridge, reheat and enjoy.
- For the best no drain mashed potatoes, weigh your potatoes! This will give the best results since they can vary greatly in size.
- If you do not have a kitchen scale, and you need to eye ball it, use 10 average sized Yukon Gold potatoes to make approximately 3 lbs.
- Do your best to cut your pieces in similar sizes. For even cooking, you don’t want some pieces too big, or others too small.
- Don’t over-mash your taters! Once smooth, you’re good to go. Overly processing and mashing them can result in a gummy texture, and nobody wants that!
- Make them extra creamy. Add a dollop of cashew cream, or vegan cream cheese to your potato mash and stir it in for extra creaminess.
More delicious Instant Pot recipes
- Vegan Pumpkin Risotto
- Spicy Thai Peanut Noodles
- Potato Leek Soup
- Vegan Sloppy Joes (or stove top)
- Unstuffed Peppers
- Vegan Mushroom Risotto
- Red Thai Curry
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- 3 pounds Yukon Gold potatoes or yellow potatoes
- 1 cup low sodium vegetable broth
- ⅓ cup soy milk or your choice
- 1 teaspoon sea salt
- ½ teaspoon garlic powder optional
- 1-2 tablespoons vegan butter or margarine optional
- fresh chives
- fresh rosemary
- melted butter
- onion gravy
- Peel and cut your potatoes into one inch pieces. Place them in your pot with the broth and close the lid, setting the valve in the sealing position. Set to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure, and then the timer will start counting down.) When the timer completes, quick release the pressure, and open the lid once safe to do so.
- Add the milk, salt and any optional ingredients. Then mash with a potato masher until smooth and creamy. Taste and add more salt, if necessary, then serve warm.