Ever since publishing our recipe on how to make light and fluffy Instant Pot Mashed Potatoes, we have received requests for the best way to make no-drain, large batch mashed potatoes.
With the holidays just a few weeks away it is the perfect time to share this recipe. Many people need to make more than a family size portion of mashed potatoes. And this is the quickest and easiest way to do it.
So today, we are sharing our recipe for 5 pounds of mashed potatoes that we cook in the 6 quart Instant Pot. And best of all, there is no need to drain the potatoes after they have been cooked!
And yes, you can double this recipe if you have a 8 quart Instant Pot or Ninja Foodi.
How to make 5 pounds of Instant Pot Mashed Potatoes
Type of Potatoes To Use
Every great mashed potatoes recipe begins with picking out the proper potatoes.
Hands down, no questions asked, the potatoes that you should purchase for making mashed potatoes are Yukon Gold potatoes.
Yukon Gold potatoes have a natural buttery flavor and cook down perfectly to make mashed potatoes.
Plus, they have a lower starch level than other potatoes. The higher the starch the increased risk of gluey mashed potatoes.
However, if you only have Russet potatoes, you can use them to make mashed potatoes as well.
Although I would recommend that after you peel them that you rinse, soak and drain them in water several times to remove some of the starch prior to cooking.
The BEST Liquid to Use
Although you could use water as the liquid to make mashed potatoes, it is best to use something with a little flavor.
We have found using a combination of chicken broth and milk provides the best taste and texture when making Instant Pot Mashed Potatoes.
The chicken broth provides another depth of flavor that water alone could not accomplish. And the milk provides for creamier mashed potatoes.
And NO, the milk does not cause the burn notice in this recipe. We have made it several times and they turn out perfect every time.
How to Mash the Potatoes
Although I was brought up with using a mixer to mash my potatoes, it is not advised when making Instant Pot Mashed Potatoes.
First of all, if you make mashed potatoes using the traditional boiling method, a lot of the starch is released during the cooking process.
Second, after draining the potatoes, I have always put the potatoes back in the hot pan to release any remaining moisture left in the potatoes.
Then you can use a hand or stand mixer to make light and fluffy mashed potatoes.
However, because Instant Pot Mashed potatoes do not need drained, it is best to use a potato masher.
Using this method to make mashed potatoes will ensure that your potatoes will not be gluey.
In fact, even when I make 5 pounds of mashed potatoes in the Instant Pot, I rarely have to add any additional liquid when mashing.
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- 5 pounds potatoes, peeled and cut into 1-2 inch pieces
- 3/4 cup chicken broth
- 3/4 cup milk
- Salt and ground black pepper to taste
- 6 tablespoons butter, sliced
- 1/2 cup half and half or heavy cream, more as needed
- Place the prepared potatoes in the Instant Pot. Add the broth, milk and season lightly with salt and ground black pepper and stir.
- Lock the lid and turn the valve to the Sealing position. Pressure Cook/Manual on HIGH for 12 minutes.
- When the cook time is up allow for Natural Pressure Release for 5 minutes. Then, slowly move the valve to the venting position to release any remaining pressure.
- Remove the lid and use a potato masher to start mashing the potatoes. Add the butter and half and half and keep mashing until you reach your desired consistency.
- Season with salt and ground black pepper to taste.
- Serve immediately or place them on the keep warm setting in the Instant Pot until ready to serve.
For lighter potatoes you can use milk instead of half and half or heavy cream.
Recipe provided by Make Your Meals
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g