Make the creamiest, richest, and most flavorful Instant Pot mashed red potatoes with just four ingredients! This easy recipe takes under 30 minutes to prepare, and best of all—no peeling required! Simply pressure cook, drain, and mash with butter and cream cheese for a side dish that’s smooth, velvety, and bursting with flavor
One of the best things about making Instant Pot red mashed potatoes is how quick and effortless it is. Unlike traditional mashed potatoes that require boiling and draining in separate steps, this one-pot method means less hassle and fewer dishes. The thin skins of red potatoes add texture and nutrients, so you get extra flavor without the extra work!
These red mashed potatoes Instant Pot style are versatile and foolproof, making them perfect for holidays, meal prep, or quick weeknight dinners.
Using the Instant Pot ensures consistent, fluffy mashed potatoes every time, and the addition of cream cheese gives them an extra creamy, rich texture. Whether you serve them with gravy, butter, or fresh herbs, these mashed red potatoes will be a hit at your table!
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Why We Love This Instant Pot Red Mashed Potatoes
This fantastic dish combines two of our favorite pressure cooker potato recipes, but using red instead of white – Instant Pot mashed potatoes – no drain and smashed potatoes.
- Quick and easy to make.
You can cook this recipe in under 15 minutes, and unlike boiling potatoes on a stovetop, you don’t need to babysit. This recipe is pretty much hands-off! - Few ingredients
We only use butter and cream cheese, and the texture and flavor are amazing! - Can be made ahead.
If you’d like, you can make this recipe up to 3 days ahead of when you plan to serve. It saves so much time, especially during the busy holidays!
This recipe is a great side dish. But don’t be surprised if people think they are the best part of the meal!
New to Instant Pot Cooking? Read cooking with an Instant Pot. It is terrific for new owners and seasoned IP-ers alike!
Ingredient Notes and Substitutions
- Red potatoes: Because they will be cut into chunks, the size of the red potatoes doesn’t matter too much. That being said, smaller ones are easier to cut.
If you want to make this dish but don’t have any red-skin potatoes, you can use Yukon Gold. - Broth or stock: We use chicken broth for additional flavor, but vegetable broth or beef stock can be used instead. In a pinch, water will be fine.
- Unsalted butter: If all you have is salted butter, that’s fine. Just know that you may not need to add any additional salt to the dish. Always taste them first, just to be sure.
- Cream cheese: For the best flavor and results, we recommend using full-fat cream cheese for this recipe. Low-fat cream cheese tends to be overly watery.
Recipe Variations
- Cheesy: Add 1/4 cup of grated cheddar cheese to the mix. This will give them a delicious flavor.
- Herbed: You can also mix in other herbs like chives, rosemary, or thyme.
- Red potato salad: Make a cold potato salad by adding a 1/2 cup of mayonnaise, 1/4 cup of diced onion, and 2 tablespoons of diced celery.
🎯 TFN Pro Tip for a lower calorie dish
To lower the calories in this potato side dish, use full-fat, plain Greek yogurt instead of cream cheese.
Equipment Used in this Recipe
- Instant Pot – or other pressure cooker
- Potato masher
How to Make Red Mashed Potatoes Instant Pot
- Use a quick release of pressure to avoid overcooking.
Add the red potatoes to the pot and pressure cook them for 7 minutes. Use a quick-release method as soon as they’re done cooking. - Drain them well.
Be sure they are well-drained before mashing. We recommend using a slotted spoon to transfer the cooked potatoes to a bowl. This will help remove as much liquid as possible. Then, add broth back in while you mash to get just the right consistency.
- Reserve some of the cooking liquid.
You won’t need a lot – just about 1/2 cup. The liquid will help loosen the consistency of the mashed red potatoes in the Instant Pot.
- Don’t over-mash.
Keep in mind that red potatoes are starchy, so the longer you work them, the gummier the consistency will become. Use a light touch and mash just until they’re creamy.
🎯 TFN Pro Tip – Avoid using electric mixers
We do not recommend using a hand mixer to make Instant Pot mashed red potatoes. The high speed and heat of the mixer will quickly turn your side dish into a gummy, pasty mess.
- Wait until the end to add seasonings.
To avoid oversalting the mashed red potatoes, wait until you’re finished mashing. Then, taste and add only as much salt and pepper as needed.
You can also garnish with parsley, chives, or grated parmesan before serving.
This recipe is made with red-skinned potatoes, which are lower in starch than Yukon Gold or Russet potatoes. Red potatoes tend to be less fluffy, but very creamy in texture.
Serving Suggestions
These Instant Pot mashed red potatoes pair well with so many different entrees! Serve them alongside steak, pork chops, or baked turkey tenderloin for a comforting meal. They’re also fantastic with oven baked chicken tenderloins, making them a great weeknight dinner side dish.
For a balanced meal, pair them with roasted vegetables like caramelized brussels sprouts recipe, carrots, and Instant Pot green beans.
If you’re preparing a holiday feast, these potatoes are a must-have on the table for Thanksgiving or Christmas. Add an extra touch of indulgence by topping them with sour cream or parmesan cheese. Whether served for a special occasion or a cozy dinner at home, these Instant Pot red mashed potatoes never disappoint!
Recipe FAQs
This happens when they are mixed too much. They can also happen when they absorb too much water. That’s why we like to use a pressure cooker. These cookers use less water and steam them instead.
If you want to make this recipe vegetarian, you can swap the chicken broth with vegetable broth.
Yes! While this recipe calls for red potatoes, you can also use Yukon Gold potatoes for an even creamier texture.
Yes! Store the mashed potatoes in an airtight container in the fridge and stir in a little butter or milk when reheating to keep them creamy.
More Quick and Easy Sides To Love…
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Instant Pot Mashed Red Potatoes
Equipment
- Instant Pot - or other pressure cooker
- potato masher
Ingredients
- 2½ pounds red potatoes scrubbed and peeled, cut into 2" chunks
- 1 cup chicken broth or vegetable broth, reduced sodium if desired
- 4 tablespoons unsalted butter
- 4 ounces cream cheese softened
- salt and black pepper
Optional Garnish
- parsley, chives, or grated parmesan
Instructions
- Add red potatoes and chicken broth to the pressure cooker. Twist the lid to lock it, and turn or press the sealing lever to seal. Set Instant Pot to cook at high pressure for 7 minutes.
- Once pressure cooking is complete, use the quick release method to depressurize the pot. Using a slotted spoon, remove the potatoes to a bowl. Reserve 1/2 cup of the chicken broth from the pressure cooker and set aside.
- Add butter and cream cheese to the potatoes, along with 1/4 cup of the reserved broth.
- Mash the potatoes with a potato masher until they are creamy. For the best results, do not use an electric mixer. Red potatoes become gummy or pasty easily when over-mixed. Add more reserved potato broth, if needed, 1 tablespoon at a time.
- Add salt and pepper to taste. Garnish with parsley, chives, or grated parmesan before serving, if desired.
Notes
-
- Cheesy: Add 1/4 cup of grated cheddar cheese to the mix. This will give them a delicious flavor.
-
- Herbed: You can also mix in other herbs like chives, rosemary, or thyme.
-
- Red potato salad: Make a cold potato salad by adding a 1/2 cup of mayonnaise, 1/4 cup of diced onion, and 2 tablespoons of diced celery.
- Instead of using the reserved chicken broth and cream cheese, use 1/4 cup of milk and add more (up to another 1/4 cup) if needed for creamy red potatoes.
- To lower the calories in this potato side dish, use full-fat, plain Greek yogurt instead of cream cheese.
- We do not recommend using a hand mixer to make Instant Pot mashed red potatoes. The high speed and heat of the mixer will quickly turn your side dish into a gummy, pasty mess.
- If you’d like, you can make this recipe up to 3 days ahead of when you plan to serve. It saves so much time, especially during the busy holidays!
Nutrition
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Ann says
Great instructions, delicious recipe.
Renae says
Thank you!