Instant Pot Mashed Potatoes (No Drain, Ultra Creamy)
This Instant Pot Mashed Potatoes recipe is ultra creamy and super easy! No draining needed and packed with buttery, savory flavor for the perfect comfort side.
Equipment
- Instant Pot or electric pressure cooker
- Potato masher or handheld mixer
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cubed
- 1 cup chicken broth low sodium recommended
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chives for garnish (optional)
Instructions
- Start by peeling your Yukon Gold potatoes and cutting them into roughly 1 to 1.5-inch cubes for even cooking.
- Place the cubed potatoes in the Instant Pot and pour in 1 cup of chicken broth. No other liquid is needed.
- Seal the Instant Pot lid and set the valve to sealing. Select Manual or Pressure Cook on high pressure for 8 minutes. Let natural pressure release for 5 minutes, then vent remaining pressure carefully.
- Open the lid and check potatoes are fork-tender. Add butter, heavy cream, garlic powder, salt, and pepper. Mash directly in the pot with a masher or handheld mixer until creamy.
- Transfer mashed potatoes to a serving dish and garnish with chopped chives if desired. Serve immediately and enjoy!
Notes
- Use Russet potatoes as a substitute, but adjust cooking time as they are starchier and may cook faster.
- For smoother potatoes, use a handheld mixer instead of a masher, but avoid overmixing to prevent gluey texture.
- Store leftovers in an airtight container in the fridge for up to 4 days; reheat with added cream or milk for best texture.