Instant Pot Mashed Potatoes (No Drain, Ultra Creamy)

If you love comfort food that’s quick to make and irresistibly creamy, then Instant Pot Mashed Potatoes (No Drain, Ultra Creamy) are about to become your new favorite side dish. Using Yukon Gold potatoes, this recipe requires no draining, which means less mess and a faster prep time. The magic happens in the Instant Pot, where potatoes cook perfectly in chicken broth, then get whipped into ultra-rich mashed potatoes with butter, heavy cream, and just a hint of garlic powder. Whether you’re preparing a weeknight dinner or a holiday feast, these mashed potatoes deliver the kind of creamy texture and buttery flavor that everyone will rave about.

Why This Instant Pot Mashed Potatoes (No Drain, Ultra Creamy) Stands Out

These mashed potatoes are an absolute game-changer for several reasons. First, the no-drain method means you don’t waste a single drop of that flavorful cooking broth, which keeps your potatoes moist and richly infused. Yukon Gold potatoes provide the perfect balance of creamy texture and buttery flavor without being too starchy or gluey. The butter and heavy cream combine to create the kind of luxurious mouthfeel you’d expect from a traditional recipe—but with a fraction of the effort and time. Plus, the addition of garlic powder adds just the right depth of flavor without overpowering the potatoes. And because it’s all made in the Instant Pot, you get consistent results every time with minimal cleanup. It’s mashed potatoes elevated to a whole new level of ease and deliciousness.

What You’ll Need

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1 cup chicken broth (use low sodium for control over saltiness)
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Chives for garnish (optional)

What You’ll Need (Gear)

• Instant Pot or electric pressure cooker: The star of the show, ensuring quick and even cooking.
• Potato masher or handheld mixer: For achieving that ultra creamy texture.
• Cutting board and knife: To peel and cube the potatoes evenly.
• Measuring cups and spoons: For precise ingredient amounts.

Make Instant Pot Mashed Potatoes (No Drain, Ultra Creamy): A Simple Method

Step 1: Prepare Your Potatoes

Start by peeling your Yukon Gold potatoes and cutting them into roughly 1 to 1.5-inch cubes. This size ensures they cook evenly and quickly in the Instant Pot. Yukon Golds are ideal because of their naturally buttery flavor and creamy texture after cooking.

Step 2: Add Potatoes and Broth to the Instant Pot

Place the cubed potatoes in the Instant Pot. Pour in 1 cup of chicken broth—this liquid will cook the potatoes and infuse them with subtle savory flavor. No need to add water or any other liquid.

Step 3: Pressure Cook the Potatoes

Seal the Instant Pot lid and set the valve to sealing. Select the Manual or Pressure Cook function and cook on high pressure for 8 minutes. Once the timer goes off, allow a natural pressure release for about 5 minutes before carefully turning the valve to venting to release any remaining pressure.

Step 4: Mash and Mix

Open the lid and check that the potatoes are fork-tender. Add the butter, heavy cream, garlic powder, and a pinch of salt and pepper. Using a potato masher or handheld mixer, mash the potatoes directly in the pot until smooth and creamy. Adjust seasoning to taste.

Step 5: Garnish and Serve

Transfer the mashed potatoes to a serving dish and sprinkle with chopped chives, if desired, for a fresh, colorful touch. Serve immediately and enjoy!

For a fun twist, try pairing these mashed potatoes with dishes like Garlic Parmesan Roasted Potatoes for a completely potato-forward meal, or switch it up with lighter sides.

Variations by Season

• Spring: Stir in fresh herbs like dill, parsley, or tarragon for a bright, herbal note.
• Summer: Add roasted garlic or a dollop of pesto for a fresh, vibrant flavor.
• Fall: Mix in a bit of cooked, mashed pumpkin or a sprinkle of nutmeg and cinnamon for cozy warmth.
• Winter: Fold in shredded cheddar or cream cheese for an extra comforting, cheesy mash.

Missteps & Fixes

• Potatoes are too watery: If your mashed potatoes seem watery, it’s usually due to too much liquid or under-mashing. Try cooking a few extra minutes with the lid off to evaporate excess moisture, then mash again.
• Potatoes are lumpy: For smoother potatoes, use a handheld mixer rather than a potato masher. Be careful not to overmix, as this can make potatoes gluey.
• Potatoes are bland: Garlic powder adds subtle flavor, but don’t be shy about adding more salt and pepper. You can also mix in a little chicken broth or butter to boost richness.
• Instant Pot won’t come to pressure: Make sure the sealing ring is properly in place, and there’s enough liquid inside the pot.

Storing Tips & Timelines

Store leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or cream and gently warm on the stovetop or in the microwave to restore creaminess. You can also freeze mashed potatoes for up to 3 months—thaw overnight in the fridge and reheat with added cream or butter.

Ask & Learn

Can I use a different type of potato?

Absolutely! While Yukon Gold potatoes are ideal for their creamy texture and buttery flavor, Russet potatoes can also be used. Keep in mind that Russets are starchier and may require slightly less cooking time. For best results, stick to potatoes that mash well without becoming gluey.

Is it okay to substitute milk for heavy cream?

You can substitute whole milk or even half-and-half if you prefer a lighter option, though the mashed potatoes won’t be quite as rich and creamy. Adjust the quantity to achieve your desired consistency, adding a little at a time.

Can I make this recipe vegetarian?

Yes! Simply swap the chicken broth for a good-quality vegetable broth to keep the potatoes flavorful. The rest of the ingredients remain the same, and you’ll still get deliciously creamy mashed potatoes.

How can I make these mashed potatoes ahead for a party?

Prepare the mashed potatoes up to the mashing step, then store them in an airtight container in the fridge. When ready to serve, reheat gently with a splash of cream or broth, stirring until creamy and warmed through. You can also keep them warm in a slow cooker on the low setting.

Explore More

• Crushed New Potatoes – A fun twist on classic potatoes with crispy edges.
• Garlic Parmesan Roasted Potatoes – Perfectly roasted with bold garlic and cheesy flavors.
• Minimalist Baker’s Creamy Mashed Potatoes – Another creamy favorite with simple ingredients.
• Pinch of Yum Instant Pot Mashed Potatoes – A quick and easy recipe with helpful tips.

Ready to Cook?

Gather your peeled and cubed Yukon Gold potatoes, chicken broth, butter, and cream, and set your Instant Pot to work. In less than 30 minutes, you’ll have a bowl of steaming, ultra creamy mashed potatoes that are perfect for any meal. Whether you serve them alongside a juicy roast or as a base for a hearty stew, these Instant Pot Mashed Potatoes (No Drain, Ultra Creamy) are sure to impress with their velvety texture and rich flavor.

Don’t forget to garnish with fresh chives for a pop of color and mild onion flavor that complements the buttery potatoes beautifully. And if you’re craving a different potato experience, check out the Crushed New Potatoes recipe for a crispy alternative.

Enjoy the ease and comfort of homemade mashed potatoes with this foolproof Instant Pot recipe—your family and guests will thank you!

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