Mashed Potatoes, no drain, Instant Pot easy!

These are the easiest mashed potatoes ever! That's what you can expect from this Instant Pot recipe for Mashed Potatoes, no drain, and Instant Pot easy! By the way, this method also works in your stove-top pressure cooker with a minor adjustment for time, which you will find included below...

Why "no drain"? Nutrition of course!

Each time I drained my cooked potatoes preparing to get them mashed, I struggled with all the nutrition going down the drain! Often I would save the potato water and use it for baking because it makes great yeast bread as well as biscuits and savory muffins. But for those busy times when baking was not in my immediate future, the potato water (and nutrition) went right down the drain...

Then I came across this no-drain recipe, and from there it was a different story! I knew I was about to change the way I made Mashed Potatoes forever! And the best part? This method is so easy to work into your kitchen schedule and serving time needs. That's right when you are ready for mashed potatoes. Like right after making the most magnificent gravy to drizzle over the top...

Do you have a favorite potato that you prefer for mashed potatoes?

You may use your favorite type of potatoes for this recipe, and make them as rustic as you desire. In our household, we don't peel any of the waxy potatoes such as Yukon Gold or the beautiful red potatoes available year-round. However, since Russet potatoes have a thicker skin, I do prefer to take a bit of the peel off. To do this I take a strip off here and another strip off there, before cutting them up for cooking.

Flavor your Mashed Potatoes, exactly how you like them!

Especially handy for those times when there is no gravy, this recipe is open to seasoning your potatoes as you like! Butter or no butter. Sour cream, or none. Buttermilk, or plain milk. Maybe broth in place of the water. Cream cheese or none. Try adding some roasted garlic, and grated sharp cheddar cheese...or some Parmesan cheese. The rules have been thrown out!

By the way, the number of potatoes cooked, will not change the cooking time or directions, which is a very good thing for those times when you have friends and family around the table. And when you do, feel free to go whole hog use butter, sour cream, salt, and pepper with a pat of butter on top and crowned with a shake of bright red paprika, just like cooks of years past did! Those were the mashed potatoes of my childhood. And they bring a smile to my face every time!

While these aren't rules exactly, here are some things to keep in mind...

I will share my experiences, while this recipe is quick and easy and does work for every type of potato, each kind of potato can have a different water content. Consistently I have found that russet potatoes have a drier consistency when cooked, than any of the waxy potatoes do.

Each time I cook them, cut-up russet potatoes need more liquid and a longer cooking time. You will find a suggested range for not only the liquid called for but the cooking times as well. I would suggest using the larger amount of liquid and the longer cooking time when making Mashed Potatoes from russet potatoes.

Ingredients needed for this recipe:

potatoes
water, or broth if desired
salt

for finishing the dish,

butter
salt & pepper
sour cream, if desired
milk, if desired
buttermilk, if desired
cream cheese, if desired
roasted garlic, if desired
shredded sharp cheddar cheese, if desired
Parmesan Cheese, if desired

You will also need the following:

cutting board
kitchen knife
potato peeler
measuring cup
measuring spoons
Pressure Cooker, Instant Pot or Stove-top

Now you are ready to begin!

Mashed Potatoes, no drain, and Instant Pot easy!

Inspired by this recipe!

UPDATED: 10.17.2023

potatoes of choice, I used two very large Russets for this recipe.

1/2 - 2/3 c water or broth

1/4 t salt

Note: Russet potatoes will require the larger amount of liquid.

Peel potatoes as desired, with skin on or off. Cut into large-ish pieces, about 1 inch in size, for both the Instant Pot electric pressure cooker and the stove-top model.

Place potato pieces into the Instant Pot or stovetop model. Add the water or broth along with the salt.

For the Instant Pot, secure the lid, close the vent tab, and set the timer for 5 minutes, the pressure will build to cook the potatoes. Note: for Russet potatoes increase cooking time to 10 minutes.

For the stovetop model, secure the lid, bring it up to pressure, reduce heat, and let cook for the same 5 minutes. Note: for Russet potatoes increase cooking time to 10 minutes.

For either model of the pressure cooker, let the potatoes sit and rest for 10 minutes (NPR). The resting time completes the cooking process, without fear of scorching or burning.

For the Instant Pot, most are programmed to keep the food warm automatically and the timer will begin.

For the stovetop model, simply turn off the burner and allow the stovetop model to rest in place, keeping the food hot.

For each pressure cooker style, the pressure will begin to release naturally.

Cut potatoes for Mashed Potatoes, using a stove-top pressure cooker.

For both models, after 10 minutes, carefully open the pressure valve as needed, remove the lid and mash the potatoes!

Note: for the Instant Pot I remove the cooking pan from the unit before mashing to prevent damage to the heating button in the bottom of the pressure cooker base.

Mashed potatoes ready to serve, made in my stove-top pressure cooker.

Mash the potatoes adding any (or all!) of the suggested ingredients listed above for the finished dish. After all, these are your potatoes, make them as festive as you wish and the best part is, they only took 15 minutes to cook, and about 3 to season and mash for serving.

Storage options for Mashed Potatoes, no drain and Instant Pot easy! Store covered in the refrigerator for up to three days. I do not recommend freezing mashed potatoes containing sour cream.

UPDATE: For your convenience, a "copy and paste" version of Mashed Potatoes, no drain and Instant Pot easy! has been included below.

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