Transform your mealtime with the simplest, most delicious way to create classic, buttery mashed potatoes! This incredible Ninja Foodi pressure cooker mashed potatoes NO drain recipe is also perfectly suited for your Instant Pot or any electric pressure cooker. Say goodbye to the hassle of draining and hello to a quick, easy, and undeniably creamy side dish, ideal for Thanksgiving, Christmas, or any weeknight gathering.
Experience the magic of perfectly tender potatoes in just 6 minutes of pressure cooking time! This method yields potatoes soft enough to effortlessly mash into a dreamy concoction with sour cream, rich milk, and melted butter. It’s quickly become one of our most beloved Instant Pot recipes for a reason – unparalleled speed and flavor without the fuss.
Mastering Mashed Potatoes with Your Ninja Foodi or Instant Pot
Whether you own a Ninja Foodi, an Instant Pot, a Crockpot Express, or another brand of electric pressure cooker, this recipe is universally adaptable. I personally utilize both an Instant Pot and a Ninja Foodi, appreciating the versatility each offers. The Ninja Foodi, in particular, provides the added benefit of its crisping lid, allowing you to create a beautiful, golden layer of melted cheese on top after mashing – an irresistible touch!
Both appliances excel at producing these tender, flavorful mashed potatoes, making them a fantastic base for holiday meals or any occasion. The beauty of this recipe lies in its adaptability; the “add-ins” are entirely up to your culinary imagination. We love to elevate ours with extra cheese, fresh herbs, or a hint of roasted garlic for our pressure cooker garlic mashed potatoes. Once you master the fundamental technique, you’ll unlock a world of variations for this timeless comfort food side dish.
If you’re new to the world of pressure cooking, welcome aboard! We have an abundance of easy, one-pot meal recipes designed to simplify your kitchen experience. To help you get started on your pressure cooking journey, here are a few essential tips:
- Make sure to bookmark our comprehensive Instant Pot recipes page. We’re constantly adding new and exciting recipes each week to keep your meal plans fresh and inspiring!
- For quick reference, PRINT this Instant Pot cooking times cheat sheet. It’s an invaluable tool that will guide you on how long various ingredients like meats, vegetables, and beans take to cook perfectly in your pressure cooker.
- I highly recommend investing in this non-stick inner pot. It makes clean-up a breeze and significantly reduces the chances of food sticking.
- While it’s always good to know how to deglaze your pressure cooker after sautéing, this superior liner will minimize potential issues, ensuring a smoother cooking process.
For your reference, the primary model I use for all my recipe creations is a versatile 6-quart Instant Pot, which offers ample capacity for family meals.
A festive holiday meal simply isn’t complete without a generous serving of creamy, homemade mashed potatoes! This iconic side dish is arguably the most recognized and beloved accompaniment for Thanksgiving, Christmas, and Easter feasts. However, its comforting appeal makes it a fantastic addition to your dinner table any time of the year.
Making mashed potatoes in an electric pressure cooker offers immense convenience, especially during busy holiday cooking when stovetop space is a precious commodity. They are incredibly easy to prepare, budget-friendly, and when loaded with flavorful additions, they become truly irresistible. If you’re a busy individual or a parent like myself, a pressure cooker is a game-changer; you can seriously prepare an entire dinner in as little as 15 minutes!
One of the standout advantages of using your pressure cooker for mashed potatoes is the ability to mash them directly in the same pot. Once mashed and seasoned, simply place the lid back on (without sealing) to keep them perfectly warm until you’re ready to serve. This frees up valuable stove space and keeps your mashed potatoes at the ideal temperature for your meal.
Essential Ingredients for Perfect Mashed Potatoes
The foundation of any great mashed potato recipe, of course, begins with the right type of potatoes. For optimal flavor and texture, I highly recommend using russet or red potatoes. While Yukon Golds are often suggested, I find them to be slightly too soft for my preference in a pressure cooker, resulting in a less defined texture. Red potatoes, with their firmer flesh, provide a wonderful balance.
- Chicken broth is my preferred liquid for cooking the potatoes, as it infuses a depth of flavor that water simply cannot replicate. However, water can be used if broth is unavailable.
- For that signature creamy tang, sour cream is a must-have. Cream cheese can also be used for an even richer texture. Dairy-free alternatives are perfectly fine if catering to dietary restrictions.
- A generous amount of milk and melted butter are added after cooking to achieve the desired smoothness and richness.
- Finish your masterpiece by seasoning with fresh ground salt and pepper to taste.
Beyond these core ingredients, the realm of “add-ins” is where you can truly customize your mashed potatoes. I typically aim for a balance of sour cream, butter, and just enough dairy to achieve a smooth, spreadable consistency. Consider additions like chopped chives, roasted garlic, crumbled bacon, or shredded cheddar cheese for an extra layer of indulgence.
Choosing the Best Potatoes for Unbeatable Mash
While various potato varieties can be used for mashed potatoes, the choice significantly impacts the final texture. Red potatoes, as mentioned, are firmer and contain less starch compared to russets. This means they’ll hold a bit more structure, resulting in a slightly less “fluffy” but equally delicious and satisfying mash. Russets, on the other hand, are high in starch, which breaks down easily, producing that classic fluffy, airy texture many adore.
Regardless of your preference, this recipe delivers the easiest and most amazing 6-minute pressure cooker mashed potatoes you’ll ever make. It’s an Instant Pot side dish that’s not only a star during the holidays but also a consistent favorite throughout the entire year.
To Peel or Not to Peel: A Mashed Potato Dilemma
The question of whether to peel potatoes for mashing is a matter of personal preference and desired texture. I often opt for a “partial peel” method. By removing about half of the potato skin, you still retain some of the valuable nutrients and rustic charm found in the skin, while ensuring a predominantly creamy consistency. With this approach, the small remaining bits of skin blend seamlessly into the mash, providing subtle texture without being overtly noticeable. Below, you can see an example of the potatoes prepared with this method.
Pairing with Gravy: Pressure Cooker Convenience
While you can’t simultaneously cook mashed potatoes and gravy *together* in the same pot, your pressure cooker is incredibly versatile for making both components of a classic meal. You can certainly follow our detailed directions to create delicious pressure cooker gravy to generously ladle over your creamy potatoes. The convenience of using the same appliance for different parts of your meal is a huge time-saver. For those with dietary considerations, like my husband who once followed a dairy-free diet, it’s an easy tweak to use lactose-free milk and plant-based butter sticks for both the potatoes and the gravy!
The Genius of “No Drain” Mashed Potatoes
This is arguably the best part of our recipe: it’s a truly NO drain method, which simplifies the preparation immensely. Not only does it make the process so much easier, but it’s also safer. You avoid the precarious task of handling scalding hot water and a wobbly strainer, minimizing the risk of burns. Instead, the flavorful chicken broth (or water) is left in the pot with the cooked potatoes. This liquid serves a dual purpose: it helps create an incredibly creamy consistency and acts as the perfect medium for mashing the potatoes directly in the same pot, preventing them from becoming too thick or dry. The broth also contributes to a richer overall flavor profile.
Sweet Potato Variation: A Delightful Twist
Absolutely! You can easily adapt this recipe to make delicious sweet potato mash. The process is very similar, with one key adjustment: cut the sweet potatoes into slightly smaller pieces than you would for regular potatoes. Sweet potatoes are generally firmer and require either smaller chunks or a bit more cooking time to reach the desired tenderness for mashing. This small modification ensures they become perfectly soft and ready to be transformed into a naturally sweet and vibrant side dish, perhaps with a hint of cinnamon or maple syrup for an extra special touch.
Expert Tips for Achieving the Creamiest Mashed Potatoes
Crafting truly creamy mashed potatoes is an art, and the most crucial rule to remember is to **avoid over-mashing or over-stirring**. This is the single most significant factor that determines the texture. Excessive manipulation of potatoes releases too much starch, leading to a gluey, gummy consistency that is far from pleasant. Instead, I recommend using a plastic or silicone potato masher directly in the pot, pressing straight down a few times. Once you’ve achieved a mostly smooth base, gently fold in your chosen add-ins just a few times until everything is combined.
Another vital tip for maximum creaminess involves the fat content of your dairy. Opt for full-fat sour cream and whole milk, as their higher fat percentages contribute significantly to a richer, smoother, and more decadent mash. For an even more luxurious result, ensure your milk and butter are slightly warmed before adding them to the hot potatoes; this helps them incorporate more smoothly without cooling down your dish. Some chefs even swear by using a potato ricer for an ultra-smooth, lump-free consistency, though a good masher works perfectly well for this pressure cooker method.
Pressure Cooker Mashed Potatoes
Justine
15
6
21
8
Comment
Print Recipe
Equipment
-
1 pressure cooker
-
1 potato masher
Ingredients
-
6
potatoes,
skin removed, or partially, and cut into chunks -
1/2
c
chicken broth,
or water
Mashed Potato Add-Ins
-
1/2
stick
butter -
1/2
c
milk,
more if you want them smoother -
1/4
c
sour cream -
1
tsp
garlic salt -
2
tbsp
bacon bits,
optional -
salt and pepper ,
to taste
Instructions
-
Partially or fully peel your potatoes and dice them into about 8 pieces per medium-sized potato. I prefer red potatoes, but russet baking potatoes work well too.
-
Add the diced potatoes and chicken broth (or water) into the inner pot of your pressure cooker. If you wish to make a complete meal, you can add 5 uncooked brats or sausages on top of the potatoes now. Secure the lid and ensure the steam valve is in the sealed position. Set your pressure cooker to high pressure for 6 minutes.
-
Once the cooking cycle is complete, allow the pressure to naturally release for 3 minutes. After 3 minutes, perform a quick release of any remaining pressure by carefully turning the steam valve. Once the float valve drops, cautiously lift the lid.
-
There’s NO need to drain the broth; leave it in the pot as it contributes to the creamy texture and flavor. You can mash the potatoes directly in your pressure cooker pot, provided your masher is not metal (to avoid scratching the non-stick coating). Now, add your chosen add-ins. I typically add the butter first and close the lid for a minute or two to allow it to melt into the hot potatoes.
-
Add all other desired ingredients (milk, sour cream, garlic salt, etc.) and mash gently until smooth. Remember the golden rule: do not over-mash, as this can lead to a gummy texture.
-
Adjust the consistency by adding more milk, a tablespoon at a time, until it reaches your preferred smoothness. Taste and adjust seasonings (salt and pepper) as needed. Serve immediately and enjoy!
Video
Nutrition
Calories: 175kcal,
Carbohydrates: 21g,
Protein: 5g,
Fat: 8g,
Saturated Fat: 5g,
Cholesterol: 22mg,
Sodium: 453mg,
Potassium: 711mg,
Fiber: 4g,
Sugar: 1g,
Vitamin A: 245IU,
Vitamin C: 19.2mg,
Calcium: 75mg,
Iron: 5.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Side Dish
American
Tried this recipe?
Mention @thetypical_mom or tag #thetypicalmom!
One-Pot Wonder: Pressure Cooker Bangers and Mash
Looking for an incredibly easy and satisfying one-pot meal? Our pressure cooker sausage and mashed potatoes, often known as “Bangers and Mash,” is a guaranteed winner any time of year. The best part? You can cook the sausages right along with your potatoes, creating a complete, hearty meal in a single pot! This method is a fantastic way to maximize convenience and minimize cleanup.
Here’s how to easily adapt this recipe to include sausages:
- Begin by placing the diced potatoes at the bottom of your pressure cooker’s inner pot.
- Add your chicken broth or water.
- Sprinkle the potatoes with salt and pepper at this stage to season them well.
- Carefully lay uncooked sausages (such as beer brats) directly on top of the potatoes. Avoid submerging them entirely in the liquid.
- Close the lid, set the steam release valve to sealing, and pressure cook on high for 6 minutes.
- Allow a natural pressure release for 3 minutes, then quick release any remaining pressure.
- Once cooked, carefully remove the sausages and set them aside.
- Proceed to prepare the mashed potatoes right in the pot according to the recipe instructions, adding your desired creamy ingredients.
- Serve the tender mashed potatoes alongside the perfectly cooked sausages for a delightful, fuss-free dinner!
Leftover Mashed Potatoes: Storage and Reheating Tips
While we rarely have any leftovers, if you find yourself with extra mashed potatoes, proper storage is key to maintaining their quality. When stored in an airtight container or a heavy-duty freezer bag, they will generally remain fresh in your refrigerator for 3-5 days. Be aware that the longer they are stored, the more likely they are to dry out.
To revive dry leftovers or simply enjoy them in a new way, consider transforming them into delicious air fryer mashed potato balls. Alternatively, to restore their creamy texture, stir in a spoonful or two of sour cream, cream cheese, or a splash of milk to reintroduce moisture and fat. Reheat gently in the microwave in 30-second intervals, stirring thoroughly between each interval, until warmed through.
Frequently Asked Questions About Mashed Potatoes
Yes, mashed potatoes can be frozen, and they freeze best when they are rich and creamy. If you plan to freeze them, make sure to add plenty of fat, such as whole milk and butter, when initially preparing them. Once the mashed potatoes are completely cool, transfer them into freezer bags. Press out as much air as possible from the bags, seal them tightly, and lay them flat in your freezer for efficient storage. They can be stored for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave, adding a splash of milk or broth to restore creaminess.
Boiling potatoes on the stovetop takes considerably longer than cooking them in a pressure cooker. Depending on your stovetop’s heat and the size of the potato pieces, it typically takes about 15-20 minutes for water to come to a boil and for potatoes to become fork-tender. This doesn’t even account for the time it takes to peel and cube the potatoes before boiling. Factoring in prep, boiling, and then mashing and adding ingredients, the traditional boiling method can easily take 30-40 minutes from start to finish. In stark contrast, using a pressure cooker, your potatoes are tender in just 6 minutes of cooking time, plus approximately 5-7 minutes to come to pressure and a brief natural release, totaling around 11-13 minutes for perfectly cooked potatoes. The time savings are substantial!
More Irresistible Potato Recipe Ideas
If you’ve enjoyed the ease and flavor of these pressure cooker mashed potatoes, you’ll be thrilled to discover our other fantastic potato-centric recipes. We’ve explored everything from crispy Ninja Foodi french fries to a complete meal of Ninja Foodi steak and mashed potatoes, cooked efficiently together. This versatile method is also the secret to our incredibly easy Instant Pot potato salad. Dive into more delicious potato creations:
- Indulge in our cheesy Instant Pot scalloped potatoes – a rich and comforting classic.
- Discover the tender and delightfully savory Instant Pot cheesy bacon ranch potatoes.
- For a simple yet satisfying side, try our pressure cooker baked potatoes.
- Don’t miss out on our unique take on air fryer mashed potatoes for a different texture experience.
