Creamy Instant Pot mashed red potatoes (with the skin on) are a delicious side dish for Thanksgiving, Christmas, or just an evening meal. Plus, making mashed potatoes in your pressure cooker is a great way to free up kitchen space. Even with just a few ingredients, this easy side is full of rich flavor.
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Thanksgiving is less than a week away, and I’m sure many of you are finalizing your menus. If you’re hosting Thanksgiving, it can be daunting trying to figure out how you’re going to fit everything into the oven at the right time.
Mashed potatoes are fortunately one of those dishes that you cook on the stovetop. But if your range is also crowded, especially if you’re using it to keep dishes warm, you may need alternative methods for preparing mashed potatoes.
Does this sound like you? If so, give Instant Pot mashed red potatoes a try! This method frees up stovetop space. Plus, you can keep the potatoes warm in the Instant Pot until you’re ready to transfer them to a serving dish.
How to Make Instant Pot Mashed Red Potatoes
For the full ingredients list and instructions, scroll down to the recipe card at the bottom of the post. In the meantime, check out a preview of the steps and my expert tips for making perfect mashed potatoes.
- Clean the potatoes and cut them into eighths.
- Place the potatoes in the Instant Pot with some broth.
- Cook for 22 minutes. Manually release the pressure.
- Drain the potatoes and return them to the Instant Pot.
- Pour in warm half and half and melted butter. Mash the potatoes with a hand mixer.
- Season with salt, pepper, and sour cream to taste.
Expert Tips
- I use red potatoes for this recipe, but you can substitute other types of potatoes if desired. Other than red potatoes, I like using Yukon gold for mashed potatoes. Leave the skins on your potatoes for some extra texture and fiber or peel them if that’s what you prefer.
- You need to use at least a 6 quart Instant Pot for the recipe (here is the Instant Pot that I use). The recipe calls for 5 pounds of red potatoes, and you will not be able to fit this amount into a smaller Instant Pot. If you have a smaller model or don’t want 5 pounds worth of mashed potatoes, cut the recipe in half.
- I recommend using a hand mixer to mash the potatoes. A potato masher may scratch the Instant Pot bowl. If you want to use a potato masher, transfer the cooked potatoes to another bowl for mashing.
- If you are not eating them immediately, keep Instant Pot mashed red potatoes warm by turning on the “warm” setting and covering them with the lid. They will keep for up to two hours at this setting. Stir them occasionally, and transfer them to a serving dish when you’re ready to eat.
How to Freeze and Reheat Mashed Potatoes
Instant Pot mashed red potatoes freeze well and can be made ahead of time. Let them cool completely before transferring to freezer-safe bags or containers. You can also scoop one-cup portions onto a baking sheet and freeze for a couple hours before transferring the single portions to a container.
To reheat mashed potatoes, let them thaw in the fridge overnight or reheat from frozen. Reheat in a pot with a lid over medium heat on the stovetop, in a covered dish at 350 degrees F for a half hour, or in a slow cooker on low for a couple of hours. Once they are heated through, stir in more melted butter, sour cream, warm milk, salt, and/or pepper to taste.
More Potato Recipes
Love these Instant Pot mashed red potatoes? You may also enjoy the Healthy Crockpot Mashed Potatoes with Arugula and Mashed Purple Potatoes. Some other potato side dishes for the holidays include the Easy Cheesy Cauliflower and Potato Bake and the Healthy Tater Tot Casserole with Veggies.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Instant Pot Mashed Red Potatoes
Equipment
- Instant Pot
- hand mixer
Ingredients
- 5 pounds red potatoes - scrubbed and patted dry
- 1.5 cups vegetable broth
- 1.5 cups half and half - can sub whole milk
- 3 tablespoons butter
- 1 cup sour cream
- ¾ teaspoon salt - more to taste
- ½ teaspoon ground black pepper - more to taste
Instructions
- Cut the potatoes into eighths. Pour the broth into the Instant Pot and add the potatoes.
- Secure the cover on the Instant Pot. Turn on the "pressure cook" setting and set the timer for 22 minutes. The Instant Pot will take several minutes to come to pressure before the timer starts.
- While the potatoes are cooking, place the butter and half and half in a saucepan over medium-low heat. Cook until the butter is melted and the half and half is warmed through (but not boiling). Remove from heat and set aside.
- When the timer beeps and cooking is completed, manually release the pressure valve (carefully!). Remove the lid, and drain the potatoes in a colander.
- Return the cooked potatoes to the Instant Pot. Pour in the butter and milk. Use a hand mixer to mash the potatoes. Stir in the sour cream, salt, and pepper. Taste, and adjust seasonings as desired.
- Transfer to a serving dish, and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- To keep the potatoes warm until serving, turn on the “warm” setting on the Instant Pot and cover with the lid. Stir the potatoes occasionally. Transfer them to a serving dish when you’re ready to eat. They will keep on the warm setting for up to two hours.
- I use a 6 quart Instant Pot. You will not be able to fit 5 pounds of potatoes into a smaller model. If you have a smaller model and/or don’t want to make 5 pounds of potatoes, cut the recipe in half.
- To freeze leftover mashed potatoes, let them cool completely then transfer to a bag or container. Store for up to three months in the freezer. To reheat, you can let them thaw in the fridge overnight or just reheat from frozen. Reheat in a large pot with a lid over medium heat for 15 minutes (stirring occasionally), a covered baking dish at 350 degrees F for a half hour, or a slow cooker on low heat for a couple of hours.
Nutrition
Enjoy! – Lizzie
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