Instant Pot Mashed Potatoes (No Drain, 20 Minutes!)

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Slices of vegan butter melting on a bowl of Instant Pot mashed potatoes

In a quest for the easiest mashed potatoes, the Instant Pot delivered once again. Say hello to perhaps the easiest, fastest way to make mashed potatoes yet! It all happens in the Instant Pot with just 3 ingredients and 20 minutes from start to finish! Let us show you how it’s done.

Parsley, salt, pepper, garlic, vegan butter, dairy-free milk, and potatoes

Instant Pot Mashed Potatoes

These mashed potatoes are seriously simple to make. Just chop potatoes, put in the Instant Pot, pressure cook for 5 minutes, mash with vegan butter, and season to taste. You don’t even need to drain them, which means more nutrients are preserved — double win!

Partially peeled and chopped potatoes in an Instant Pot

The potatoes can be peeled, unpeeled, or partially peeled depending on your preferred texture. Peeling makes creamy mashed potatoes, while unpeeled lends a more rustic texture and eliminates a step (yep, even easier!).

Using a potato masher to mash potatoes cooked in the Instant Pot

For seasoning, we recommend a little salt and pepper. You can also (optionally) add fresh or roasted garlic and fresh parsley for even more flavor.

Pouring dairy-free milk into a pot to make mashed potatoes

And if they’re not quite creamy enough (they should be!), you can add a little dairy-free milk to help them along. Just make sure it’s plain and unsweetened.

Using a potato masher to mash potatoes with vegan butter and dairy-free milk

We hope you LOVE these mashed potatoes! They’re:

Quick & easy
& Super delicious!

They’re the perfect side for the holidays and beyond! Pair with nearly any main or with other sides, especially our Vegan Lentil Nut “Meatloaf”, Honey Mustard Roasted Brussels Sprouts, 1-Pan Garlicky Green Beans with Slivered Almonds, and/or Lemony Arugula Salad with Crispy Shallot.

More Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon resting in a bowl of creamy no drain Instant Pot mashed potatoes

Instant Pot Mashed Potatoes (No Drain, 20 Minutes!)

Incredibly fluffy, buttery mashed potatoes made entirely in the Instant Pot in just 20 minutes! Just 3 ingredients required for these fuss-free mashed potatoes, perfect for the holidays and beyond!
Author Minimalist Baker
Vintage spoon in a bowl of Instant Pot mashed potatoes
4.87 from 23 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 (Servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 lb baby yellow, gold, or red potatoes (we prefer gold), peeled or unpeeled, cut into ~1 inch uniform chunks (1 lb yields ~3 cups chopped)
  • 1/2 cup water (or for more flavor sub vegetable broth or chicken broth if not vegetarian or vegan)


  • 2 Tbsp vegan butter (we prefer Miyoko's // or sub organic cultured dairy butter)
  • 1-2 cloves garlic, minced (optional, plus more to taste)
  • 1/4-1/2 tsp each sea salt and fresh ground black pepper (plus more to taste)
  • 2-4 Tbsp dairy-free milk (plain, unsweetened // optional // only if needed)

GARNISH optional

  • Fresh parsley
  • Vegan butter (we prefer Miyoko's // or sub organic cultured dairy butter)
  • Sea salt and fresh ground black pepper


  • If peeling potatoes, do so first (we prefer peeling some and leaving the skin on a few for a bit of texture, but feel free to skip peeling for more rustic texture or to peel all for smooth and creamy potatoes). Then cut potatoes into ~1 inch uniform chunks and add to Instant Pot (DO NOT use the trivet) with water or broth.
  • Cover with lid, press “PRESSURE COOK”, and set to high for 5 minutes. It will take ~5 minutes to come to pressure before beginning the 5 minute countdown. NOTE: For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
  • Once the timer goes off, carefully quick release, making sure to avoid steam coming from the release valve. If you can’t get to it right away, it’s also okay to allow a natural release.
  • Check the potatoes with a knife to ensure all are easily pierced and very easy to mash. If they’re not, put the lid back on and “keep warm” for 5-10 minutes more or until all potatoes are tender to allow for easy mashing.
  • There’s no need to drain any water out as it will be used to help mash the potatoes. This also helps retain more nutrients from the potatoes. Use a potato masher (or large fork) to mash the potatoes. Then add butter of choice, garlic (optional), and salt and pepper.
  • Mash until desired consistency is reached. Mash more for creamier potatoes, less for chunkier potatoes.
  • Taste and adjust flavor as needed, adding more salt or pepper to taste, butter for buttery flavor/richness, or dairy-free milk as needed to thin (just be sure not to add too much or your mash can become runny).
  • Serve hot, garnish with parsley (optional) or more butter, salt, and pepper. Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month (though best when fresh). Reheat in the microwave or on the stovetop, adding more butter or milk of choice as needed.



*Nutrition information is a rough estimate calculated with unpeeled potatoes, water, Miyoko’s vegan butter, the lesser amount of salt, and without optional ingredients.
*For larger batches, increase proportions of potatoes, water, and seasonings, but leave cooking time the same.
*Cook time includes the time it takes for the Instant Pot to pressurize.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 251 Carbohydrates: 36.6 g Protein: 4.4 g Fat: 10.3 g Saturated Fat: 8.1 g Polyunsaturated Fat: 0.14 g Monounsaturated Fat: 0 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 398 mg Potassium: 1038 mg Fiber: 3.9 g Sugar: 2.9 g Vitamin A: 16.01 IU Vitamin C: 19.97 mg Calcium: 26.06 mg Iron: 1.68 mg

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  1. Sylvia says

    I just made this recipe, and it came out perfect – my new go-to for holidays! I love not having to drain it. Also, thanks to the commenter who mentioned not necessarily increasing the amount of water when making a larger batch. I used 1 russet potato to add some lightness and lazily just used garlic granules, and it came out perfect and just how my family wants it (I used to make a fancier mashed potato recipe with roasted garlic and miso, but my all-vegan family requested “normal” mashed potatoes. :)

  2. Justine says

    I made this for Thanksgiving and it will be my new go-to dairy free mashed potato recipe, and although my dairy-loving adult son did complain that I didn’t make two different sets of mashed potatoes, he gobbled them right up and said they were good. (His sister is the one allergic to dairy, and I used to make hers separately. Now I’m older and wiser and just do one big batch which is why the perfect recipe is important.) I did change it up a bit based on the recipe I used last year (which was a fail texture-wise but had good flavor). I scaled the recipe in the recipe calculator up to 5 lb, but instead of doing two and a half cups of water I just did a bit over one cup of water. I roasted a whole head of garlic in the oven at 375-400 (depending on what else was in the oven at the time) for about 40 minutes and squeezed that into the potatoes in place of the minced garlic. I also added about a tablespoonish of yellow miso paste (didn’t measure…just plopped some in). I didn’t end up needing any of the dairy free milk, but we like our potatoes pretty stiff. I think most people would need at least a little bit, but I would recommend adding a little bit at a time after you’ve already added all the rest of the stuff. I made my notations and I will be making this again this winter because it is quick and easy enough to do it for a weeknight dinner, but yummy enough for the holidays. Minimalist Baker has become my go-to trusted source for recipes! Thank you!

  3. Jess says

    I used this to make potatoes on Thanksgiving and I was so happy to save a spot on the stove and be able to set and forget them! I tripled the recipe and did need to let the potatoes steam quite a bit more at the end, so I will be trying out a longer natural release next time.

  4. Hannah says

    I am not sure why this recipe didn’t seem to work for me. First I was confused as to why the recipe only calls for 1lb. of potatoes, that seems like an absurdly small amount of potatoes to make. Second, there was definitely too much liquid when I followed the recipe. I ended up having to boil a few more potatoes to add so they wouldn’t be so wet. I used half veggie broth half water, Miyoko’s vegan butter, Miyoko’s cream cheese, and almost a whole head of roasted garlic, the flavor was amazing, and I wasn’t missing butter or cream at all!

    • Michelle B. Sullivan says


      You can adjust the serving size using the up and down arrows just above the recipe directions. I think I used roughly 3 lb but I kept the liquid the same and mine came out exactly right so maybe just make more with less water.

  5. Deb J says

    Very easy and delicious. No need for any milk. I just added some Earth Balance, salt and pepper when done. Thanks for this recipe!

  6. Char says

    I found your recipe while looking for inspiration for tonight’s supper. I love that these can be cooked and served in the same pot. I added a chopped onion to the potatoes and cooked the garlic. I doubled the recipe and used half cup water plus half cup aquafaba. I allowed slow release ten minutes then fast. I added half cup oat milk and my own spices. Delicious, creamy, and easy to clean up. No fuss, no muss. This is my new way to make spuds. Thank you.

      • Char says

        Forgot to mention, I omitted the vegan butter as well. I found that the cooked onion and aquafaba liquid (from a pot of chick peas previously cooked in instantpot) provided lots of creaminess. Thanks again.

  7. Sarah says

    These potatoes came out great! The tip on doubling the recipe without doubling the time was very helpful. Out of habit, I did add some salt to the cooking water but we love plenty of salt. I will definitely use this recipe again anytime I need some fast mashed potatoes (which is all the time). Thanks for an easy, tasty recipe!

  8. Ezra says

    Made this for Christmas Eve Dinner.
    Did all the instructions, cut out the milk, and subbed for some vegan white cheddar. Chef’s Kiss! Thanks a lot!

  9. Mel says

    So good! I used 2lbs yellow potatoes and added the garlic before pressure cooking. Turned out beautifully. Didn’t have to add any milk. And you’re not kidding about the time. The mashed potatoes were done before the corn on the cob. It was wonderful to have a nice meal like that after a long day at work. Thank you so much.

  10. Emily Souza says

    Was so excited to try these but 5 minutes unfortunately way overcooked my potatoes and left them gluey and inedible. Will try again with 2 minutes to start.

  11. Mary Ellen says

    Delicious and so easy! I used whole, baby yellow potatoes and put two smashed cloves of garlic in while cooking. 5 minutes was perfect and I just mashed the garlic right in with the potatoes. I timed it, 12 minutes from whole potatoes to creamy mashed. My family is excited that mashed potatoes aren’t just for holidays any more.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed them. Thanks for sharing, Mary Ellen!

  12. Danielle Boulé says

    Delicious and fool-proof, as I forgot to put the valve in the “sealed” position. Oops! The water dried up so it became a little brown on the bottom but to my surprise and delight, the potatoes were cooked perfectly. I added some unrefined coconut oil, salt and pepper as the condiments and they were delicious.

  13. Michelle says

    I doubled this recipe and I’m so glad I did! Who knew mashed potatoes could be this easy, hands off and delish?! The Miyokos butter was really good in this and I added some fresh garlic. This will be our new go to mashed potato!

  14. Stephani says

    This recipe is great! We found that we needed a higher potato to liquid ratio to get the consistency we wanted. I doubled the recipe so my husband and I could have leftovers, but also because I thought the Instant Pot needed 1 cup of liquid minimum, so just wanted to be extra safe. For 4 servings we aimed for 2.5-3 lbs potatoes and 1 cup vegetable broth. We didn’t add any milk because it was already a creamy enough consistency!

  15. Francesca Maguyon says

    These were ridiculously so easy. I’ll definitely make it again. I added roasted garlic instead of raw garlic and they’re delicious. Thank you, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love that modification! And we’re so glad you enjoyed the method. Thanks so much for sharing, Francesca!

  16. Anne says

    I had a low key solo Thanksgiving this year (with lots of phone calls), so I decided to make real mashed potatoes, along with a Gardein stuffed turk’y and some other sides. These potatoes turned out great, I loved being able to put everything in the Instant Pot and forget about it until it was time to mash them. I did drain them a little only because I wanted to add some plant based milk, but as you mentioned, that’s not even really necessary. It’s great to have a quick and easy way to make mashed potatoes. Thanks for all the wonderful recipes over the years and Happy Thanksgiving.

  17. Jenn Freedman says

    Hi! Just want to make sure I understand the garlic…I add raw garlic in after the potatoes cook (vs adding them in to cook with the potatoes). I would imagine that it tastes like raw garlic, no? I may roast it separately but thought I would ask before making tomorrow;)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jenn! You could also roast garlic or sauté in some oil first before adding! We personally love the taste of raw garlic :D

  18. Hannah Jones says

    This is what I’m looking for! Easy, quick, and delicious. My kids will definitely love this recipe. Can’t wait to cook this for them. Thank you for sharing this.

  19. Tina says

    What would happen if I substituted the water/broth for milk? Would it still work but make the potatoes creamier/richer?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We’ve read it may burn. I’d suggest cooking with water (draining any excess),then and adding a little milk afterwards while mashing. Hope that helps!

  20. Caresse says

    Delicious and so quick and easy- this will become a staple in our household for sure. Love adding garlic, white pepper, & black pepper – and the myiokos is perfect in it.

  21. Teresa Case says

    This recipe was so easy and the mashed potatoes were absolutely AMAZING! Definitely a keeper.
    Thanks for sharing it with us!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Terese! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  22. Audrey says

    Simple to prep and easy to make with a great tasting result! I opted for ghee and doubled the garlic- great success!

  23. Lu says

    Not sure I see the benefit in this recipe.
    Cook potatoes in a microwave for 3-4 minutes in the same dish you’ll serve them in will save all the hassle of using the steamer & literally half the time.

  24. Jenny says

    I got a link to this recipe in my inbox today. You must have known I was craving potatoes!! Absolutely fabulous! From cutting the potatoes to eating it was 20 minutes. I did not need to add any milk to it and I used 1/4 tsp pepper and 1/2 tsp salt and added a tbsp of nutritional yeast, because who doesn’t like cheesy mashed potatoes!

    I will be making this again and again, it was that quick, easy and delicious!

  25. Dawn says

    I thought the Instant Pot requires a minimum of 1 cup of liquid. The recipe uses 1/2 cup of water/broth, and I didn’t think potatoes would give off enough liquid to make up the difference. I don’t want to risk getting the dread burn message.

  26. Julie Malone says

    Costco has the Instant Pot for $59 right now… I’m debating whether to get it, I’ve been thinking about it forever. Agh!