Instant Pot Garlic Red-Skinned Mashed Potatoes
These red-skinned mashed potatoes are cooked until fork-tender in the Instant Pot with loads of fresh garlic, butter and milk. They're the perfect side dish to add to your holiday meal or serve with your favorite protein. Ready in 30 minutes or less!
Servings: 8 Servings
Calories: 280.33kcal
Equipment
- Cutting board
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.
Video
Notes
- 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.
Nutrition
Serving: 1Serving | Calories: 280.33kcal | Carbohydrates: 61g | Protein: 7.04g | Fat: 1.66g | Saturated Fat: 0.81g | Polyunsaturated Fat: 0.23g | Monounsaturated Fat: 0.28g | Cholesterol: 4.49mg | Sodium: 706.11mg | Potassium: 1408.61mg | Fiber: 9.39g | Sugar: 20.22g | Vitamin A: 54544.03IU | Vitamin C: 56.03mg | Calcium: 158.72mg | Iron: 1.99mg
