When I want a comforting side dish without extra work, these Instant Pot red-skinned mashed potatoes are my go-to. The pressure cooker steams the potatoes quickly so they turn out perfectly tender and never watery, which helps you get that light, fluffy texture every time. Made with garlic, butter, and milk, they are creamy and flavorful enough for the holidays but simple enough for any weeknight dinner.
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Instant Pot Red-Skinned Mashed Potatoes Recipe
If I need to dump and go and have a delicious side ready to serve, that's where these Instant Pot red-skinned mashed potatoes come in. Holidays, weekdays, and all the busy days are when I need a recipe that's comforting but effortless. While I have a favorite Yukon Gold mashed potatoes recipe for when I'm craving buttery richness, this pressure-cooker version offers the same cozy comfort and leaves your hands free for other things. The potatoes cook under pressure with steam instead of boiling, which helps them stay fluffy and prevents them from becoming watery. You end up with perfectly cooked, rich mashed potatoes every time, the kind that feel homemade and cozy even on the busiest days.
Ingredients
See the recipe card below for the remaining ingredients and quantities.
How To Make Red-Skinned Mashed Potatoes
Prep the potatoes. Gently scrub the potatoes to remove any dirt, debris and excess starch. Then, chop the potatoes into 2-inch pieces.
Step 1: Add the redskin potatoes to the Instant Pot with 2 cups of water and Kosher salt. Close the lid, set the valve to seal, and pressure cook on high for 12 minutes. Release the pressure immediately. Heat oil or butter in a small pan over medium-low heat. Add the garlic and cook for about 2 minutes until fragrant.
Step 2: Drain any remaining water and add the remaining ingredients to the pot with the potatoes and mash with a potato masher. Season garlic mashed potatoes with more salt to taste and enjoy!
Sarah's Top Tips
- Prep the potatoes: There is no need to peel the potatoes, but you can if you prefer them skinless. Be sure to scrub the potatoes well before cooking.
- Use the right potatoes: Yukon golds or red potatoes work best for a creamy texture and buttery flavor.
- Cut evenly: Slice the potatoes into similar-sized pieces so they cook evenly under pressure.
- Steam, don't soak: The Instant Pot steams the potatoes instead of boiling them, which keeps them fluffy and prevents them from turning watery.
- Drain well: After cooking, drain any remaining liquid so your mashed potatoes stay light instead of heavy or gluey.
- Mash while warm: Warm potatoes absorb butter and milk better, giving you that smooth, creamy texture.
Serving Suggestions
These Instant Pot mashed potatoes are one of those sides I can serve with just about anything. I love them next to my roasted turkey or chicken for Thanksgiving or glazed ham for Christmas. They soak up all those rich holiday flavors perfectly. They are just as good with a weeknight pot roast or meatloaf when I'm craving something comforting.
Storage & Reheating
Fridge: Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days.
Reheating: Reheat potatoes in the microwave or on the stove for a few minutes until warm. Add additional milk or water as necessary to thin them out and stir occasionally while reheating.
Freeze: These red skin-mashed potatoes can be frozen for about 3 months. Be sure to cool them completely and store them in a freezer-safe container or plastic bag. Defrost in the fridge before reheating.
More Easy Potato Recipes You May Enjoy
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Recipe
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Instant Pot Garlic Red-Skinned Mashed Potatoes
See the full post for extra tips and photos
Ingredients
- 5 lbs red potatoes, cut into 2-inch pieces
- 2 cups water
- 2 teaspoon kosher salt
- 4-5 large garlic cloves, minced
- ¼ cup butter, For dairy-free, substitute the butter with extra virgin olive oil or avocado oil.
- 1 cup milk, For dairy-free, substitute for dairy-free milk or chicken broth.
- Black pepper, to taste
- More salt, to taste
Instructions
- Begin by cutting the potatoes into 2-inch pieces.
- Add the potatoes to the Instant Pot with 2 cups of water and the kosher salt. Close the lid, set the valve to seal and pressure cook on high for 12 minutes. Release the pressure manually.
- Meanwhile, heat 1 tablespoon of butter or oil in a small skillet over medium-low heat. Add the garlic and cook for 1-2 minutes until fragrant. Turn off the heat and set aside.
- Once the pressure has been released, drain the water from the Instant Pot.
- Add the remaining ingredients to the pot with the potatoes and mash with a potato masher. Season with more salt to taste and enjoy! If you want creamier potatoes, feel free to add more butter and/or milk until you reach your desired texture.
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Sarah's Tips
- Adjust consistency: Add milk or broth a little at a time until you reach your ideal creaminess.
- Season at the end: Taste after mashing and adjust the salt and pepper to your liking.
- Keep them warm: Use the Instant Pot "Keep Warm" function if you are not serving right away.
- Add flavor: Mix in roasted garlic, sour cream, or fresh herbs to make them your own.
- If your mashed potatoes are chunky or difficult to mash, chances are they are undercooked. To fix this, cook the potatoes over low heat or using the sauté setting on the Instant Pot for a few minutes longer until fork-tender. Then, mash with the remaining ingredients per usual.
- Add the chopped redskin potatoes to a large pot with water, cover, and bring to a boil over high heat. Once boiling, turn the heat down to medium-high, remove the lid, and cook for about 15 minutes or until potatoes are fork-tender.
- Heat a tiny bit of oil or butter in a small pan over medium-low heat. Add the garlic and cook for about 2 minutes until fragrant.
- Drain the water and gently mash the potatoes with the remaining ingredients.
KITCHEN TOOLS NEEDED
- Cutting board
Glenda says
Red Skin mashed potatoes are a family favorite. Your recipe is excellent!
Sarah Hill says
Thank you Glenda!