Instant Pot Mashed Red Potatoes

Creamy and delicious potatoes prepared in the pressure cooker make the perfect side dish. This recipe leaves the skin on the red potatoes and features sour cream for extra flavor.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 22

Time to Pressure 10

Total Time 42

Servings servings

Calories 282kcal

Author Lizzie Streit, MS, RDN

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!
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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