Creamy, fluffy, and flavorful mashed potatoes are a great addition to the dinner table for the holidays, Thanksgiving, or just as a side dish for your meals.
This is a no drain instant pot mashed potatoes recipe made with roasted garlic. It is gluten-free and can easily be made vegan or dairy-free. It can be made in just under 30 minutes using an electric pressure cooker like instant pot.
Garlic mashed potatoes are easy to make in the instant pot and they turn out the best with just a few ingredients. Any type of potato can be used like russet, Yukon gold, red, or a combination of two or more.
The potatoes are cooked in the instant pot with some liquid like water or low sodium vegetable stock. To make it light, creamy, and fluffy some butter and heavy cream are also added.
For flavor, a few garlic cloves which can be chopped before roasting in unsalted butter, some salt, and black pepper is all you need.
The first step is to rinse and peel the potatoes and a vegetable peeler comes in very handy to do the job. Cut the potatoes to about 2 inch cubes using a sharp knife. I like to cut the potatoes with a Komachi knife.
Pour a cup of water in the instant pot liner and place all the cubed potatoes inside it.
Cook the potatoes in the instant pot on high-pressure mode and then perform a manual pressure release after 10 minutes of natural pressure release. If the size of the cubes is smaller, then it will take lesser time and vice versa.
These instant pot mashed potatoes are made without draining the water used for cooking the potatoes. So you will have to use less liquids like milk and heavy cream.
Once the potatoes are done and fork tender, heat some butter in a small skillet and roast some chopped garlic. Add it to the potatoes along with some salt, black pepper, and some more unsalted butter.
Mash everything well and add some heavy cream or milk to make it creamy, smooth, fluffy, and desired consistency. You can also make use of a hand mixer to mash the potatoes.
The garlic mashed potatoes are ready and that too without draining the water. It turns out absolutely delicious and it can be served as a side dish with your meals or for holidays, Thanksgiving dinner, or game days.
Although this instant pot mashed potatoes recipe uses only a handful of ingredients, you can still substitute to adapt to your taste.
- Potato - a variety of potatoes like Yukon gold potatoes, red potatoes, or russet potatoes can be used, the cooking time will remain the same. The texture may vary depending on the type of potatoes.
- Garlic - you can skip garlic altogether or use garlic powder or fresh chives instead.
- Milk - heavy cream can be substituted with milk.
I have made these no drain mashed potatoes in the instant pot with roasted garlic. It is gluten-free and you can make a few variations.
- Spicy - add chili pepper flakes if you want them spicy.
- Vegan - to make a dairy free mashed potatoes, you can use vegan butter and cream, or a plant based milk.
The overall cook time will remain the same when pressure cooking a bigger batch of potatoes but it will just take a little longer to come to pressure.
It is best to serve the mashed potatoes warm once it is ready. Any leftovers can be stored in an air-tight container in the refrigerator for 3-4 days once it is cooled down completely. It can also be frozen for 3 months in freezer-safe bags or freezer-safe containers.
When you are ready to eat, simply reheat it in the microwave or in the instant pot on the saute mode.
If you plan on serving the mashed potatoes later, turn the keep warm setting on. Add some milk or butter if needed to adjust the consistency while serving.
If you enjoyed this recipe, you may also like these air fryer recipes
- Roasted baby potatoes
- Roasted potato wedges
- Roasted mushrooms
- Roasted sweet potatoes
- Potato soup
- Aloo paratha
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Instant Pot Mashed Potatoes (No Drain)
- 2 lb Potato (Russet, peeled, and 2 inch cubes)
- ½ cup Water (or low sodium vegetable stock)
- ¼ cup Butter (unsalted, divided)
- 2 tablespoon Heavy cream (optional, as needed)
- Rinse, peel, and cut the potatoes into about 2 inch cubes.
- Pour water into the instant pot liner.
- Put the cubed potatoes in the liner.
- Lock the instant pot lid with pressure valve in sealing position.
- Cook on high pressure mode for 8 minutes.
- Allow the pressure to release naturally for 10 minutes and then release any remaining pressure by turning the knob in the venting position.
- Insert a fork in one of the pieces and check if it is cooked.
- In a skillet heat 2 tbsp butter on the stovetop and roast the garlic.
- Put the roasted garlic butter, salt, and some black pepper on the potatoes.
- Using a potato masher mash the potatoes well until smooth.
- Add the remaining butter and heavy cream as needed and mix well until it is smooth and creamy.