When you need an easy side dish, try this recipe for No Drain Instant Pot Mashed Potatoes. This is a one-pot recipe that is perfect for holidays or just a casual dinner. You don’t need to drain the hot water after the potatoes are done cooking which makes this recipe even easier to prepare. This recipe is made using almond milk instead of cream or regular milk.

instant pot mashed potatoes in bowl.

While mashed potatoes is a traditional holiday and wintertime dish, I actually make it all year round. They’re great for serving with almost any hot dish. Potatoes are abundant and budget-friendly, and this recipe is just so easy peasy. 

For this particular recipe, I’ve adapted it to be made with almond milk instead of heavy cream or whole milk. This means you can easily make this recipe vegan or dairy-free for all dietary preferences. I’ve also left out any parmesan cheese.

Why You Need This Recipe

  • This is a one-pot healthy side dish that requires hardly any effort. The potatoes cook completely in the Instant Pot, so mashing the potatoes is super easy.
  • The potatoes absorb most of the liquid, so there’s no need to drain the potatoes after cooking. This saves time and is safer too, since you don’t have to deal with hot liquid.
  • Adapt this recipe to your dietary needs. Don’t have almond milk? You can use regular milk instead. Don’t want to use any dairy? Substitute vegan butter for the ghee or butter.

Key Ingredients

photo with ingredient for instant pot mashed potatoes
  • White potatoes like Russet potatoes or Yukon Gold potatoes with a high starch content are perfect for these creamy mashed potatoes. You don’t need to bother removing the skins. The skins literally just melt into the cooked potatoes and add a little bit of nutrition and fiber.
  • Broth adds the liquid necessary to get the Instant Pot up to pressure. I like to use a reduced-sodium vegetable broth for this recipe. You can also use chicken broth if you aren’t on a vegetarian diet.
  • Unsweetened almond milk helps add creaminess with no dairy.
  • Butter, ghee, or vegan butter adds some fat and richness to the dish without going overboard. Be sure to use a dairy-free fat if you are on a vegan or dairy-free diet.
  • Salt and black pepper add some more flavor. You can use sea salt or kosher salt.

See the recipe card below for the full recipe.

How to Make No-Drain Instant Pot Mashed Potatoes

Step One 

The first step for this Instant Pot Mashed Potatoes recipe is to gather up your potatoes. You can use white potatoes, red potatoes, or gold potatoes. You can even mix the types of potatoes you use.

You will need about two pounds, or about 8-12 medium sized potatoes. 

Step Two

Scrub the potatoes and cut them in half. Add them to the base of your 6-quart or 8-quart Instant Pot. New to using the Instant Pot electric pressure cooker? See my guide for how to use the Instant Pot Duo.

You don’t need the trivet for this recipe. 

halved white potatoes inside of an instant pot.

Step Three

Add one cup of water or broth. Lock on the lid and push the button for pressure cooking.

Set the cook time to 8 minutes at high pressure.

Step Four

Once the cooking time is complete, let the pressure come down naturally for about 5 minutes.

Then, use the quick release to get rid of any remaining pressure. 

Use a potato masher, whisk, potato ricer, electric hand mixer or a big spatula to mash the potatoes. Add the ghee or butter and stir until combined. Pour in the almond milk and give the potatoes one final stir.

Serve hot. Feel free to top with fresh herbs.

I hope your family loves this potato recipe for weeknight dinners, special occasions, or the holidays as much as mine does! It’s one of those easy recipes using simple ingredients that is nice to have as a time saver.

instant pot mashed potatoes being stirred with a whisk.

Recipes Tips

  • If you aren’t on a vegan or dairy-free diet, you can use regular milk in this recipe.
  • Serve your mashed potatoes with gravy! See my recipe for Dairy-Free Gravy.
  • Look for vegan butter in the refrigerator section of most grocery stores. You can buy it in a tub or in a stick (either one works). This recipe skips the sour cream and cream cheese which often make mashed potatoes too heavy.
  • Serve your mashed potatoes with almost any main dish. I particularly like them with my Air Fryer Whole Chicken, Instant Pot Pesto Chicken, Baked Paprika Chicken Thighs, or my Chicken Meatloaf.
  • Easily make a double batch of this recipe for holidays or gatherings (just don’t go past the max or water level). Or, make a double batch for your family today, and then freeze the leftovers for the future. Cooked mashed potatoes keep in the freezer for up to 2 months.

Recipe FAQs

How long do you cook mashed potatoes in the Instant Pot?

I recommend 8 minutes for medium-sized potatoes cut in half.

What kind of potatoes can I use for mashed potatoes?

You can use whatever you like! I have made mashed potatoes with white, potatoes, yellow potatoes, red, gold, and even sweet potatoes! (See my recipe for Instant Pot Mashed Sweet Potatoes).

Do I need to drain the liquid after cooking the potatoes?

I find that you don’t! The excess water or broth gets absorbed into the potatoes to help make them mashed. The only way that you would need to drain off the cooking liquid is if you cut this recipe in half. 

Can I freeze cooked mashed potatoes?

Yes, absolutely! I usually end up freezing half of the batch for later. Then, you can just re-heat the defrosted mashed potatoes later on the stovetop or in the microwave.

More Healthy Instant Pot Recipes You Might Like

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I hope you make this recipe! If you do, please leave a comment and a starred review below.

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bowl of instant pot mashed potatoes.

Instant Pot Mashed Potatoes With Almond Milk (No Drain)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Print Recipe

When you need an easy side dish, try this recipe for No-Drain Instant Pot Mashed Potatoes using almond milk. This is a one-pot recipe that is perfect for holidays or just a casual dinner.

  • Total Time: 33 minutes
  • Yield: 12 1x

Ingredients

Units Scale
  • 2 pounds white, red, or gold potatoes (about 8-12 medium sized potatoes)
  • 1 cup broth or water
  • 3 tablespoons butter, ghee, or vegan butter
  • 1/4 cup unsweetened almond milk (you can use regular milk or cream if you aren’t on a dairy-free diet)
  • 2 teaspoons sea salt
  • 1/2 teaspoon freshly-ground black pepper

Instructions

  1. Scrub the potatoes and cut them in half.
  2. Add the potatoes to the pot, along with the water or broth.
  3. Lock on the lid and push the button for pressure cooking. Set the time to 8 minutes.
  4. Once the cooking time is complete, let the pressure come down naturally for about 5 minutes. Then, use the quick release to get rid of any remaining pressure. 
  5. Use a potato masher to mash the potatoes.
  6. Add the ghee, butter, or vegan butter, and stir until combined.
  7. Pour in the almond milk and give the potatoes one final stir.
  8. Serve hot and season with salt and pepper, to taste.

Notes

  1. If you aren’t on a vegan or dairy-free diet, you can use regular milk in this recipe.
  2. Serve your mashed potatoes with gravy! See my recipe for Dairy-Free Gravy.
  3. Look for vegan butter in the refrigerator section of most grocery stores. You can buy it in a tub or in a stick (either one works). 
  4. Serve your mashed potatoes with almost any main dish. I particularly like them with my Air Fryer Whole Chicken, Instant Pot Pesto Chicken, Baked Paprika Chicken Thighs, or my Chicken Meatloaf.
  5. Easily make a double batch of this recipe for holidays or gatherings (just don’t go past the max or water level). Or, make a double batch for your family today, and then freeze the leftovers for the future. Cooked mashed potatoes keep in the freezer for up to 2 months.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 126
  • Sugar: 1.7 g
  • Sodium: 104 mg
  • Fat: 3.1 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 22.4 g
  • Fiber: 3.4 g
  • Protein: 2.6 g
  • Cholesterol: 8 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.