My Favorite No-Fuss Mashed Potatoes
Let’s talk about the easiest mashed potatoes you’ll ever make. You just dump everything in the pot and start it. No peeling, no draining water. I call it my “dump and start” method. It saves so much time and mess. I still laugh at how simple it is.
This recipe makes the creamiest mashed potatoes. The secret is the cream cheese and butter. They melt right into the hot potatoes. Doesn’t that smell amazing? You get a smooth, rich side dish with hardly any work. It’s my go-to Instant Pot side dish for busy nights.
A Little Story About Garlic
I always add the garlic. My grandson used to pick it out when he was small. Now he asks for extra. Tastes change, you see. That’s why this matters. Cooking lets us grow together.
For these garlic mashed potatoes, you can use fresh cloves or powder. The pressure cooker makes them soft and sweet. They won’t taste sharp. They just add a cozy, warm flavor. *Fun fact: Pressuring cooking garlic makes its flavor milder and sweeter!* Do you prefer fresh garlic or garlic powder in your cooking?
Why The “No Drain” Trick Matters
Old recipes have you boil potatoes in lots of water. Then you pour all their flavor down the sink. What a waste. This way, they cook in just a little broth. They soak up all that good taste.
That’s the magic of these Pressure Cooker Mashed Potatoes. The potatoes keep their potato-y soul. The broth makes them flavorful from the inside out. You use less salt later. Your whole kitchen stays cleaner too. Have you tried a no-drain method before?
Getting Them Just Right For You
After the pot beeps, let it sit for five minutes. This is important. It finishes the cooking gently. Then you release the steam. Be careful, it’s hot.
Now for the fun part. Mash them to your favorite texture. I like mine super smooth. You might like a few lumps. That’s okay. Add the half-and-half slowly. You can always add more. You can’t take it out. Taste them. Do they need another pinch of salt? Making food your own is the best part.
Your New Go-To Side Dish
These Instant Pot Creamy Mashed Potatoes are perfect any night. But they are extra special for holidays. They are the ultimate Instant Pot Thanksgiving side dish. You free up your stove for other things. Less stress means more joy at the table.
This creamy mashed potatoes recipe is a real helper. It’s reliable and always delicious. That’s why this matters. Good food brings people together. What’s your favorite dish to share with family on a holiday? I’d love to hear your traditions.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Potatoes | 2 ½ – 3 pounds | Cut in halves or quarters |
| Chicken Broth | 1 cup | Or vegetable broth or water |
| Garlic | 3 cloves (minced) | Optional, or ½ tsp garlic powder |
| Kosher Salt | 1 ¼ teaspoons | Or 1 tsp table salt, more to taste |
| Pepper | ½ teaspoon | |
| Butter | ½ cup | |
| Cream Cheese | 8 ounces | |
| Half and Half | ¼ – ½ cup | Or whole milk |
Instructions
Step 1: First, cut your potatoes in halves or quarters. Put them right in your Instant Pot. Add the broth, garlic, salt, pepper, butter, and cream cheese too. This is a true dump and start Instant Pot side dish. I love how simple it is.
Step 2: Close the lid and set the knob to Sealing. Press Pressure Cook for 13 minutes. The pot will hiss and hum. Doesn’t that smell amazing already? These Pressure Cooker Mashed Potatoes cook so fast.
Step 3: When it beeps, turn it off. Let it sit for 5 minutes. Then, carefully turn the knob to Venting. (A quick tip: use a long spoon to avoid the steam!) This makes perfect no drain mashed potatoes every time.
Step 4: Open the lid once the pin drops. Mash everything right in the pot. Now, pour in your half and half a little at a time. What makes your dream Creamy Mashed Potatoes Recipe: sour cream or extra butter? Share below!
Creative Twists
Mix in a handful of sharp cheddar cheese for a cozy flavor. Swap the broth for roasted garlic broth for deeper taste. Top with crispy fried onions for a fun, crunchy texture. Which one would you try first? Comment below!Serving & Pairing Ideas
These Instant Pot Creamy Mashed Potatoes are a dream with roast chicken. For Thanksgiving, make them your star Instant Pot Thanksgiving side dish. I always add a pat of butter and a sprinkle of chives on top. It looks so pretty. Which would you choose tonight?
Making Your Mashed Potatoes Last
Let’s talk about keeping your creamy mashed potatoes delicious. Store them in the fridge for up to four days. They freeze beautifully for a month too. Just pack them tight in a container. Leave a little space at the top.
I remember my first big batch. I froze it all in one tub. Thawing took forever. Now I use smaller portions. It makes weeknight dinners so easy. Batch cooking matters. It gives you a cozy, ready-made hug on a busy day.
Reheating is simple. Add a splash of milk or broth. Warm them on the stove, stirring often. The microwave works too. Just stir every 30 seconds. This keeps them creamy and prevents drying out.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Kitchen Hiccups
We all face little problems in the kitchen. Here are three easy fixes. First, potatoes tasting bland? Season the cooking liquid well. Salt in the broth flavors them from the inside. This matters because it builds layers of taste.
Second, gluey mashed potatoes. Do not over-mash. Stop when they are smooth. I once kept mashing, wanting them perfect. They turned gummy. A potato masher is better than a mixer for control.
Third, a too-thin consistency. Let them sit for a minute after adding milk. They thicken up as they cool slightly. This matters for your confidence. Knowing a simple fix stops panic.
Which of these problems have you run into before?
Your Quick Questions, Answered
How do you keep mashed potatoes from getting gluey in the Instant Pot?
The key is not to overwork them. Use a potato masher, not a mixer. Gently mash just until smooth. Over-mashing breaks down the starch too much. That starch makes them gluey. Also, use starchy potatoes like Russets. They give the fluffiest result for your Instant Pot Mashed Potatoes.
What is the secret to super creamy mashed potatoes?
Fat and warmth are the secrets. Use room-temperature butter and cream cheese. Warm your half and half slightly before adding. Cold ingredients can make the potatoes gummy. Adding them warm helps everything blend smoothly. This is the true trick for a Creamy Mashed Potatoes Recipe everyone will love.
Can you put milk directly in Instant Pot with potatoes?
No, do not add milk before pressure cooking. It can scorch or curdle under high heat. Always add dairy after cooking. The recipe uses broth for cooking. You add the butter, cream cheese, and milk after you open the lid. This keeps your Pressure Cooker Mashed Potatoes safe and silky.
Should you rinse potatoes before making mashed potatoes in Instant Pot?
No, do not rinse them after cutting. The starch on the surface helps thicken the cooking liquid. This creates a nice base for your No Drain Mashed Potatoes. Just cut them and add them to the pot. The starch is your friend here for a creamy texture.
How long does it take to pressure cook potatoes for mashing?
For cut potatoes, it takes 13 minutes on high pressure. Always include the natural release time of 5 minutes. This means the total time is about 18 minutes not counting coming to pressure. This quick cook time is what makes these Easy Mashed Potatoes a lifesaver for busy nights.
What is the best thickener for runny Instant Pot mashed potatoes?
Let them sit. Often, they thicken as they cool. If still too thin, add a little instant potato flakes. You can also cook them a bit longer on the sauté setting. Stir constantly to avoid sticking. This will evaporate extra moisture. *Fun fact: A little cream cheese also helps thicken and add flavor!
Which tip will you try first?
From My Kitchen to Yours
I hope you love these Instant Pot Creamy Mashed Potatoes. They are my go-to Instant Pot Side Dish. They are especially perfect as an Instant Pot Thanksgiving Side Dish. It is such a simple Dump and Start Instant Pot method.
Adding the garlic makes lovely Garlic Mashed Potatoes. Your whole house will smell amazing. Cooking should be joyful, not stressful. This recipe is here to help.
Have you tried this recipe? I would love to hear how it turned out for you. Please leave a comment below and tell me all about it.
Happy cooking!
—Elena Rutherford
Creamy Instant Pot Mashed Potatoes
Description
Creamy, rich, and perfectly seasoned mashed potatoes made effortlessly in the Instant Pot.
Ingredients
Instructions
- Cut potatoes in halves or larger ones in quarters. Add potatoes, broth, garlic, salt, pepper, butter, and cream cheese to the pot.
- Close the lid and set the steam release knob to the Sealing position. Press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to select 13 minutes. High Pressure.
- When the cook cycle is finished, turn the pot off and let it sit for 5 minutes. Then turn the steam release knob to the Venting position to release the pressure/steam.
- When the pin in the lid drops down, open the pot and use a potato masher to mash up the potatoes to your desired consistency.
- Add the half and half or milk a little at a time until desired creaminess is reached. Taste, and adjust salt as desired. Serve hot.
Notes
- For extra flavor, top with chopped chives, extra melted butter, or crispy bacon bits.