Instant Pot Mashed Red Potatoes
Make Instant Pot mashed red potatoes in under 30 minutes! This red mashed potatoes Instant Pot recipe is creamy, rich, and incredibly easy!
Servings: 6 servings
Calories: 270kcal
Equipment
- Instant Pot or other pressure cooker
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
- 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.
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- Cheesy: Add 1/4 cup of grated cheddar cheese to the mix. This will give them a delicious flavor.
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- Herbed: You can also mix in other herbs like chives, rosemary, or thyme.
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- 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.
- 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
Serving: 1serving | Calories: 270kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 173mg | Potassium: 922mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 2mg
