Instant Pot Garlic Mashed Potatoes (No Drain)

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

5 from 34 votes

Instant Pot Garlic Mashed Potatoes (No Drain)

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

Cook Time8

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 241kcal

Author: Nadja Belgrave

Equipment

6 Quarts Instant Pot or electric pressure cooker
Vegetable peeler
Potato masher
Chopping board
knife

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.

Nutrition