Instant Pot Garlic Mashed Potatoes (No Drain)

These Instant Pot Garlic Mashed Potatoes are made from fresh potatoes using an easy no-drain method. The potatoes and garlic pressure cook together with just enough water, so there is no big pot of boiling water to drain and no extra saucepan to wash.

The result is creamy, buttery mashed potatoes with plenty of garlic flavor — all made in one pot.

I especially love this recipe during Thanksgiving and Christmas, when every burner on the stove seems to be occupied. You can make the potatoes in the Instant Pot and keep them warm until you are ready to serve.

If you are putting together a holiday meal, pair these with my Instant Pot Glazed Carrots, Instant Pot Cranberry Sauce and Air Fryer Hasselback Potatoes for easy sides that don't take over your stovetop

Why This Instant Pot Mashed Potato Recipe Works

No draining required
The potatoes pressure cook in a measured amount of water, so there is no large pot of water to drain after cooking.

Everything cooks in one pot
The potatoes and garlic cook together in the Instant Pot, and you can mash and serve them from the same pot.

Made with fresh potatoes
These are not instant mashed potatoes made from potato flakes. I use fresh Yukon Gold or Russet potatoes for a creamy, homemade texture.

Perfect for holiday cooking
Using the Instant Pot frees up precious stovetop space when you are making Thanksgiving or Christmas dinner.

Easy to keep warm
Once the potatoes are mashed, you can use the Keep Warm setting for a short while until the rest of dinner is ready.

For another easy holiday potato side, try my Baked Parmesan Hasselback Potatoes. They are crispy on the outside with lots of garlic and Parmesan.

Are you ready for the creamiest, most flavorful mashed potatoes you've ever tasted? Your search stops here!

Not only does it save time and effort, but it also locks in all the delicious flavors of garlic and butter.

Mashed potatoes are a staple on every dinner table, and every household has a different recipe. This is usually last on my to-do list because it's one of the menu's easiest and most rewarding dishes.

The best part about making mashed potatoes in the Instant Pot is that you can keep them warm in the keep-warm setting and serve them fresh!

Ingredients for Mashed Potatoes

So here are the ingredients for making mashed potatoes. As we are using the no-drain method, the quantities, especially the ratio of potato to the boiling liquid, are important. You don't want it too runny or too stiff that you end up with a burn sign!

Potatoes- What Are the Best Potatoes for Mashed Potatoes?

Both Yukon Gold and Russet potatoes work very well for mashed potatoes, but they give slightly different results.

Yukon Gold potatoes make creamier, slightly denser mashed potatoes with a naturally buttery flavor.

Russet potatoes are starchier and make lighter, fluffier mashed potatoes.

You can also use a 50:50 combination of Yukon Gold and Russet potatoes if you want the creaminess of Yukon Golds with the fluffy texture of Russets.

Avoid very waxy potatoes if you can. They don't break down as easily and can give you heavier mashed potatoes.

Butter -A generous amount. For the vegan version, I suggest you get vegan butter instead of substituting it with oil because you want the taste of the telltale butter in the mashed potatoes.

If you are using salted butter, be mindful of the salt you add while pressure cooking. You can always leave it out and adjust it at the end. When I am entertaining, I like us use roasted garlic compound butter. It gives the mashed potatoes just a little bit of extra lift.

Garlic—You can use fresh garlic , garlic powder or roast garlic.I have a trick to make it in the air fryer in half the time.

Milk - Use whole milk or kick up the flavor a notch by using heavy cream instead. It will give the mashed potatoes a richer feel. You can also use sour cream or cream cheese in the mashed potatoes.

In fact, you can make a slightly healthier but nonetheless heavenly version of mashed potatoes by adding Greek yogurt instead. Here is a great dairy-free recipe for mashed potatoes with almond milk.

How Much Water Do You Need for Instant Pot Mashed Potatoes?

For this recipe, I use ¾ cup water for 3 pounds of potatoes.

This is a no-drain mashed potato recipe, so you don't want to add the amount of water you would normally use when boiling potatoes on the stove.

The potatoes will release some moisture while pressure cooking. Once they are cooked, mash them first and then add cream or milk gradually until you reach the consistency you like.

How to make Instant Pot Mashed potatoes

This is a no drain method of making mashed potatoes, which means, you skip another arduous step of straining the potatoes, before mashing them.

Yes, I am lazy, and I like to find shortcuts. LOL. They are worth it! especially on Thanksgiving or Christmas when you have a hundred other dishes to make.

Step 1: Prep

Peel and Cut the potatoes into 1-inch pieces. Peel the garlic. An Easy way to peel the garlic is to smash them. The garlic peel comes right off!

Step 2:Pressure Cook

Dump the potatoes, salt, and garlic into the inner pot of the pressure cooker.Add ¾ Cup water and close the lid.

Pressure Cook for 6 minutes and Quick Release.

Step 3: Mash

Open the pot. Add butter to the cooked potatoes. Mash with the potato masher. You can also use a fork or a large ladle for this.

Step 4: Whisk

Once the potatoes are cooked, add the butter and start whisking them directly in the Instant Pot.

You can use a hand whisk or a stand mixer for this. I find whisking gives these mashed potatoes a really smooth, creamy texture.

Add the warm cream or milk gradually as you whisk, stopping once the potatoes reach the consistency you like.

Taste and adjust the salt before serving.

The exact whisking time can vary depending on the type of potatoes you use, so I prefer to go by texture rather than time. Stop once the potatoes are creamy, smooth and fluffy.

Instant Pot Mashed Potato Troubleshooting

Why are my mashed potatoes watery?

Because this is a no-drain recipe, it is important to use the measured amount of water.

For 3 pounds of potatoes, use ¾ cup water.

Mash the cooked potatoes before adding any additional milk or cream. If the potatoes still seem a little loose, leave them uncovered for a few minutes. They will thicken as they cool.

Why did my mashed potatoes turn gluey?

Mashed potatoes can become gluey when they are mixed too aggressively.

Use a potato masher and stop once the potatoes are creamy. Avoid blending them in a food processor or whipping them for several minutes.

What if my mashed potatoes are too thick?

Add warm milk or cream one tablespoon at a time until you reach the consistency you like.

What if I want stronger garlic flavor?

The garlic in this recipe cooks with the potatoes, which gives it a mellow garlic flavor.

For stronger garlic mashed potatoes, you can add a little roasted garlic or finely grated fresh garlic along with the butter.

If you love garlic-heavy sides, my Roasted Garlic Butter is another easy recipe to make for holiday dinners.

Possible Variations

Here are some variation options to up your mashed potatoes game!

Garlic Mashed Potato Variations

Roasted Garlic Mashed Potatoes

Replace some or all of the cooked garlic with roasted garlic for a sweeter, deeper garlic flavor.

Garlic Parmesan Mashed Potatoes

Stir in freshly grated Parmesan after mashing.

Garlic and Chive Mashed Potatoes

Finish the potatoes with chopped fresh chives just before serving.

Extra Creamy Mashed Potatoes

Add a little more butter along with warm heavy cream.

Make-Ahead Mashed Potatoes for Thanksgiving or Christmas

One reason I love making mashed potatoes in the Instant Pot is that it makes holiday cooking much easier.

You can make these potatoes shortly before dinner and leave them on the Keep Warm setting while you finish the rest of the meal.

If they thicken while sitting, stir in a small amount of warm milk or cream and a little extra butter before serving.

You can also make the mashed potatoes ahead and refrigerate them in an airtight container. Reheat gently and add a splash of warm milk or cream to bring back their creamy texture.

For Thanksgiving, I usually serve these alongside Instant Pot Glazed Carrots and Instant Pot Cranberry Sauce.

And if you are planning a bigger holiday spread, my Instant Pot Thanksgiving Recipes collection has more recipes that can help free up oven and stovetop space.

For Christmas dinner, take a look at my Instant Pot Christmas Recipes collection as well.

If you make these mashed potatoes using the no drain method, do leave me a note! I would love to hear about your experience!

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Vegan Mashed Potatoes

You can make absolutely delicious mashed potatoes without using any dairy whatsoever! I promise!

You can use non diary milk and cream alternatives like oat milk, cashew milk or pistachio milk instead. You can also whip up vegan cream by blending soaked cashews in a blender.

For fat, instead of dairy butter, you can use non dairy butter or avocado oil. Don't use oil like coconut and extra virgin olive oil as they will alter the taste a bit.

Do you need to Peel the potatoes

When I am making the mashed potatoes just for myself or my family of 3, I am not too picky. The potato peel carries a fair bit of nutrition.

When I making these Instant Pot Mashed Potatoes using the No Drain method, all you need to do then is just cube the potatoes with the skin on.

However, during holidays or special occasions, When I am making mashed potatoes for a formal dinner or a gathering or a special occasion like Thanksgiving or Christmas, I peel them.

If you are in the mood for something different, I suggest you try making Mashed Sweet Potatoes in the instant pot.

Here are some Frequently asked questions on instant pot mashed potatoes.