Instant Pot Mashed Potatoes No Drain!
User Reviews
5
Instant Pot Mashed Potatoes No Drain!
Description
This recipe uses peeled and uniformly cut Yukon Gold potatoes cooked in an Instant Pot with vegetable broth under high pressure to achieve even and soft cooking without draining. After pressure release, soy milk, salt, optional garlic powder, and butter or margarine are added before mashing with a potato masher, ensuring a smooth and creamy consistency. The absence of draining simplifies cooking and retains flavor.
The potatoes are creamy yet light, with customizable seasoning depending on added ingredients. Garlic powder is optional for mild flavor enhancement, while butter adds richness. The convenient electric pressure cooking speeds up preparation without sacrificing texture.
Serving suggestions include garnishes such as fresh chives or rosemary, a drizzle of melted butter, or onion gravy to add complementary flavors. These mashed potatoes work well as a classic side dish with various main courses.
Tips include tailoring broth quantity to Instant Pot size (1 cup for 6qt and 1.5 cups for 8qt), using a kitchen scale for consistent potato weight, and avoiding over-mashing to prevent gummy texture. Leftovers store well refrigerated for several days or frozen for up to three months.
Ingredients
- 3 pounds potato or yellow potatoes, Yukon gold variety
- 1 cup vegetable broth low sodium
- ⅓ cup soy milk or your choice
- 1 teaspoon salt sea salt
- ½ teaspoon garlic powder optional
- 1-2 tablespoons butter optional, vegan; or margarine
Optional Garnishes
- chive fresh
- rosemary fresh
- butter melted
- gravy onion gravy
Instructions
- Peel and cut your potatoes into one inch pieces. Place them in your pot with the broth and close the lid, setting the valve in the sealing position. Set to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure, and then the timer will start counting down.) When the timer completes, quick release the pressure, and open the lid once safe to do so.
- Add the milk, salt and any optional ingredients. Then mash with a potato masher until smooth and creamy. Taste and add more salt, if necessary, then serve warm.
Notes
- Adjust broth volume by Instant Pot size: 1 cup for 6qt models, 1.5 cups for 8qt models.
- Weigh potatoes for best results; cut into uniform pieces for even cooking.
- Avoid over-mashing to prevent gummy texture; mash until smooth and stop.
- Add cashew cream or vegan cream cheese to enhance creaminess if desired.
- Store leftovers refrigerated up to 3-4 days or freeze airtight up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181cal | 9% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 0.4g | 1% |
| Sodium | 445mg | 19% |
| Potassium | 978mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 45mg | 50% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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