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

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. :)

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!

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.

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!

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

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.

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!

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!

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.

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.

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.

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.

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!

LOVE! Will make again and again.

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!

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!

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.

Just made these! Doubled the recipe and used real butter, delicious and easy!

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.

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

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

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!