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    You are here: Home / Gluten-Free / Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes

    Modified: Nov 18, 2022 · Published by Alpa Jain · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Mashed potatoes is a gluten-free side dish perfect for the holidays, Thanksgiving dinner, or any meal. Check out this no drain garlic mashed potatoes recipe made in the instant pot in just about 30 minutes.
    Mashed potatoes pin.
    Mashed potatoes pin.
    Mashed potato in a plate with butter cube as topping.

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage
    • Top tip
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    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.

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    Mashed potato in a bowl with butter cube as topping.

    Instructions

    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.

    Cubed potatoes in IP.

    Steamed cubed potatoes.

    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.

    Mashed potato.

    Mashed potato.

    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.

    They are best served with mac and cheese, roasted green beans, roasted mushrooms, or as a side dish with soups.

    Substitutions

    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.

    Variations

    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.
    Mashed potato in a plate with butter cube as topping and mushroom sides.

    Equipment

    I have made this delicious mashed potatoes in the 3 qt. instant pot without using a trivet. You can make it in other larger instant pot or pressure cookers to make a bigger batch.

    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.

    Storage

    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.

    Top tip

    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.

    Mashed potatoes pin.

    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

    Don't forget to rate the recipe by clicking the stars. Also, pin the recipe by clicking the "Pin" button, for your future reference.

    📖 Recipe

    Mashed potato in a plate with butter cube as topping.

    Instant Pot Mashed Potatoes (No Drain)

    Mashed potatoes is a gluten-free side dish perfect for the holidays, Thanksgiving dinner, or any meal. Check out this no drain garlic mashed potatoes recipe made in the instant pot in just about 30 minutes.
    5 from 2 votes
    Rate Recipe Print Pin Save Saved!
    Course: Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 people
    Calories: 203kcal
    Author: Alpa Jain
    Follow on Facebook@culinaryshades

    Equipment

    • Instant Pot 3 qt

    Ingredients

    • 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)

    Seasoning

    • 1 ½ teaspoon Salt (to taste)
    • 2 Cloves Garlic (large, chopped)
    • ½ teaspoon Pepper (to taste)
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    Instructions

    • 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.

    Notes

    The pressure cooking time will vary if the cubes are cut smaller or larger.
    Turn the "keep warm" button on until ready to serve.
    Nutrition Facts
    Instant Pot Mashed Potatoes (No Drain)
    Amount per Serving
    Calories
    203
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    6
    g
    38
    %
    Trans Fat
     
    0.3
    g
    Polyunsaturated Fat
     
    0.4
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    26
    mg
    9
    %
    Sodium
     
    654
    mg
    28
    %
    Potassium
     
    650
    mg
    19
    %
    Carbohydrates
     
    27
    g
    9
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    1
    g
    1
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    314
    IU
    6
    %
    Vitamin C
     
    30
    mg
    36
    %
    Calcium
     
    27
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @culinaryshades23 or tag #culinaryshades

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    Alpa Jain - Author of Culinaryshades

    Hi! I am Alpa. I am passionate about cooking and love to share my tried and tested vegan and vegetarian recipes for your family and friends to enjoy!

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