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Nashi Food » Recipes » Side Dish Recipes

Instant Pot Garlic Mashed Potatoes (No Drain)

Modified: Nov 29, 2022 · Published: Nov 29, 2022 by Nadja Belgrave · This post may contain affiliate links · Leave a Comment

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72 shares
Recipe Rate
5 from 34 votes

This easy mashed potatoes recipe is simple to make and only needs 6 ingredients.

Ready in 25 minutes, using the no drain method in your Instant Pot. It's the perfect side dish for your Thanksgiving or weeknight dinner.

Garlic mashed potatoes served on a plate garnished with green onions.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click to read my policy and more about affiliate links. 

This recipe came up when I didn't have any milk at home, and I wanted to make mashed potatoes that I was planning to serve with my teriyaki salmon.

So I was thinking, what would happen if I tried using chicken stock and see what happens?

It worked perfectly, was creamy and smooth, and had a garlicky, buttery flavor. 

If you are a fan of mashed potatoes, you'll love this cassava mash.

📋 Ingredients You'll Need

To make this recipe, you'll need simple ingredients, russet potatoes, chicken stock, garlic powder, butter, salt, and pepper.

Ingredients portioned for the mashed potatoes.

Substitutions:

  • Russet Potatoes: you could use any type of potatoes, red, Yukon gold, or even a mixture of them. Make sure they are chopped about the same size so they cook evenly.
  • Garlic Powder: replace with garlic cloves, chop them or mash before adding to the instant pot.
  • Chicken stock. You could use low sodium, or if you have a bouillon cube, that will also work. Make sure to dissolve it before adding it to the instant pot.
  • Butter: salted or unsalted, will work, and ghee too.

As for utensils, you'll need an Instant Pot or an electric pressure cooker, a potato masher, a vegetable peeler, a chopping board, and a knife.

Now that you have gathered all the ingredients and utensils, let's get to work, shall we?

📝 How To Make Instant Pot Garlic Mashed Potatoes

To make this recipe, you'll follow some simple steps. Let me guide you through each one.

The first thing you'll do is peel your potatoes with the vegetable peeler. 

💡 Tip: A trick to peel them faster is peeling the top and bottom and then peeling along the sides with long strokes.

Place them on your chopping board and chop them in half if they are small or in thirds if they are larger. Make sure the size of the pieces is roughly the same. This will help the potatoes cook evenly.

Peeled russet potatoes on a chopping board.
Peeled and chopped russet potatoes on a chopping board.

Now, add to your Instant Pot the chicken stock, garlic powder, and salt and mix them. Next, add the potatoes. 

Cover the Instant pot, move the valve to the "Sealing Position," press the "Manual" or "Pressure Cook" button, and set the timer to 8 minutes. It'll reach pressure in about 10 minutes. 

Once the time is up, quick release the pressure cooker by moving the valve to the "Venting Position."

Uncover the pot and check the potatoes. Use a knife to prick them; it should go in and out without resistance.

If the knife sticks to the potato, they need more cooking. Remove any softer ones and cook again for 2 more minutes.

Cooked russet potatoes inside an Instant Pot.
Mashing cooked russet potatoes inside an Instant Pot.

Add the butter (at room temperature) and start mashing. At this point, you can mash as smooth or as chunky as you prefer.

The amount of butter is enough to give it that buttery flavor, plus the fat help emulsify the potatoes, making them creamy without heavy cream or milk added.

Now garnish with some greens. I used green onions, freshly cracked black pepper, and more butter.

Serve with your favorite protein! Check out the serving suggestions section below for more ideas on how to serve this side dish.

A plate served with mashed potatoes.

👩🏽‍🍳 Recipe Tips

You can make this recipe ahead of time by peeling, chopping, and storing the potatoes in the fridge in a bowl with water covering them the day before cooking. This will prevent them from oxidizing (changing color). 

Once you are ready to cook, follow the steps to add them to the pressure cooker, and you are done!

When mixing ingredients in mashed potatoes, use room temperature or warm ingredients to help the ingredients integrate better.

Avoid mashing too much because the mashed potato can become gluey, and you want a smooth texture. I don't recommend using electric mixers.

Storage & Reheating Tips

Store any remaining mashed potatoes in an airtight container in the fridge for up to 3 days. You can use the microwave to reheat it or on a stove in a saucepan. Add some more butter, and the mashed potatoes mix until warm.

Recipe Variations

  • Prefer a cheesier flavor: add sour cream, cream cheese, parmesan cheese, or grated cheddar cheese before mashing. Ensure these ingredients are at room temperature so they can mix in better.
  • If you prefer, add a milk or heavy cream splash. If that is the case, do it after the potatoes are cooked.
  • Make them a loaded mashed potato by adding cooked bacon, cheddar cheese, sour cream, and green onions. 
  • Make a gratin with them by adding cheese on the top and broil in the oven until bubbly.

Serving Suggestions

This mashed potato recipe pairs well with the following:

  • gravy
  • turkey or chicken
  • chicken
  • meatballs
  • meatloaf
  • pork chops

🍚 Other Side Dish Recipes

  • a plate served with yuca mash with butter and chives
    Easy Yuca Mash
  • a bowl served that has rice with pigeon peas and coconut
    Rice with Pigeon peas and coconut (Arroz con guandú y coco)
  • Cooked golden brown caramelized plantains in a fyring pan.
    Panamanian Caramelized Plantains (Plátanos en Tentación)
  • two bowls served with rice and carrots
    Rice And Carrots - Simple Side Dish For Everyday Meals

If you tried this instant pot garlic mashed potatoes recipe or any other recipe on Nashi Food, don't forget to rate the recipe and leave me a comment below! We love knowing about your cooking experience.

Instant Pot Garlic Mashed Potatoes (No Drain)

Garlic mashed potatoes served on a plate garnished with green onions.
Print Recipe
5 from 34 votes
Let's make this easy garlic mashed potatoes in the Instant Pot using the no drain method. Ready in 25 minutes, and you'll need 5 ingredients. Perfect for Thanksgiving or a weeknight dinner. Make it when you don't have milk or need a quick side dish. You'll love it!
Prep Time5 minutes mins
Cook Time8 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 241kcal
Author: Nadja Belgrave
Prevent your screen from going dark

Ingredients

  • 2 pounds russet potatoes, washed
  • 1 cup chicken stock
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 2 Tablespoon butter, at room temperature

Instructions

  • Peel your potatoes, and chop them in half if they are smaller potatoes or in three if you have larger ones.
    2 pounds russet potatoes
  • Add the chicken stock, garlic powder, and salt to your Instant Pot, and mix. Next, add the chopped potatoes.
    1 cup chicken stock, ½ teaspoon salt, 1 teaspoon garlic powder
  • Make sure your sealing ring is on the lid. Cover your Instant Pot, press the “Manual” or “Pressure Cook” button, and set the timer to 8 minutes. It will take around 10 minutes to reach pressure.
  • Once the time is done, quick release the pressure by moving the valve to the venting position. When the pin is down, open the lid, check the potatoes, and use a knife to prick them. If it goes in and out easily they are done.
    2 Tablespoon butter
  • Add the butter and mash until you have your desired consistency (smooth or chunkier).
  • Serve immediately and garnish with chopped green onions, more butter, freshly cracked black pepper, and your favorite protein and gravy.

Notes

Substitutions:
  • Russet Potatoes, you could use any type of potatoes, red, Yukon gold, or even a mixture of them. Make sure they are chopped about the same size so they cook evenly.
  • Garlic Powder: replace with garlic cloves, chop them or mash before adding to the instant pot.
  • Chicken stock. You could use low sodium, or if you have a bouillon cube, that will also work. Make sure to dissolve it before adding it to the instant pot.
  • Butter, salted or unsalted will work, and ghee too.
If the knife sticks to the potato, they need more cooking. Remove any softer ones and cook again for 2 more minutes.
You can make this recipe ahead of time by peeling, chopping, and storing the potatoes in the fridge in a bowl with water covering them the day before cooking. This will prevent them from oxidizing (changing color). 
Once you are ready to cook, follow the steps to add them to the pressure cooker, and you are done!
When mixing ingredients in mashed potatoes, make sure to use room temperature or warm ingredients that will help the ingredients integrate better.
Avoid mashing too much because it can become gluey, and you want a creamy smooth texture. I don’t recommend using electric mixers.
🍴Show Utensils 🍴Hide Utensils
  • 6 Quarts Instant Pot or electric pressure cooker
  • Vegetable peeler
  • Potato masher
  • Chopping board
  • knife
Show Nutritional Information Hide Nutritional Information
Calories: 241kcalCarbohydrates: 42gProtein: 6gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 365mgPotassium: 1007mgFiber: 3gSugar: 2gVitamin A: 177IUVitamin C: 13mgCalcium: 34mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

DID YOU MAKE THIS RECIPE?Share it on Instagram mention @nashifood or tag it #nashifood!

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72 shares
5 from 34 votes (34 ratings without comment)

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Hola, I'm Nadja

I'm the writer, recipe developer, and photographer behind Nashi Food. I share Panamanian & Latin recipes made EASY, so you can fit them into your busy schedule ~ even when it's just 2 people! I will make sure that You can still enjoy the Latin food you love and connect with.

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