Instant Pot mashed red potatoes are amazing. You’ll love them!
Mashed potatoes are the most popular Thanksgiving side dish and for good reason. These heavenly tasting, pillowy clouds of cream and butter flavors are a global comfort food adored by foodies from all cultures and regions. But they’re not just for Thanksgiving.
A classic dish, mashed potatoes gets on well with juicy beef, tender chicken, and even fish! Mashed spuds are a warm, soft starch with a simple, clean taste. They will pair well with any flavorful, rich dish.
You have heard it said that the key to the fluffy and light mash is a high starch tater. While Yukon Golds or Russets will make a smooth, dense pomme puree, Instant Pot mashed red potatoes are a game-changer.
Red taters might be waxy and have firm flesh, but the pressure cooker will make them tender. The result will be as creamy as the yellow-fleshed varieties. As you know, the signature roast red potatoes require a traditional oven roasting. You will need an hour or so to whip up that classic dish. But this Instant Pot red skin mashed potatoes recipe by The Spicy Apron will be hot and ready in less than half of that time.
Pressure-cooking makes the process a breeze since you can do it all in a single pot. It is a versatile cooking tool and can make a ton of delectable meals. This recipe is a no drain method—a no muss, no fuss process that is a cinch to clean.
Pressure cooker red mashed potatoes are one of our family favorites. This version will become your weeknight go-to way to cook the best mashed potatoes for your family.
HOW TO MAKE INSTANT POT MASHED RED POTATOES
Look for smooth, clean, no cut firm red potatoes for your Instant Pot mashed red potatoes dish. Wash and scrub them first to clean off any dirt. One rule of thumb to observe when making these mashed potatoes is to quarter your potatoes into equal sizes for even cooking. An easier way out is to use mini taters. That will give perfect one-inch quarters.
Cook your red potatoes in your Instant pot at high pressure for 8 minutes. A melt in your mouth mash needs more dairy than butter can provide. Use heavy cream or half-and-half too. Add your cream and butter plus salt and pepper for seasoning, place the lid back, and leave the butter and cream to melt before mashing your potatoes.
DO I HAVE TO DRAIN MY INSTANT POT RED MASHED POTATOES?
Not if you use the appropriate amount of water. You see, creamed potatoes will go to ruin if you undercook them. Drain them too early, and you will have an inedible mess. You want your potatoes fork tender.
These tubers will also turn sad and slushy should you overcook them. A boiled tater can absorb massive amounts of liquid. Excess cooking and liquid will wreck the perfect mash. Fortunately, The Spicy Apron potato mash recipe has Goldilocks water measurements for the excellent mash.
Add a ¾ cup (1 cup if your pressure cooker is 8 quarts) of water to this Instant Pot mashed red potatoes recipe. Use this amount of water, and you will have perfect Instant Pot mashed potatoes skin on every time. No messy draining or soupy mess.
The Instant Pot will leave a spare burner on your stovetop for your gravy, beef stew, or lentil mushroom soup. Your family will swoon at their creamy taste. End the meal with this exquisite homemade apple pie recipe.
DO I NEED TO PEEL THE POTATOES?
Not for this recipe. The skin of the red potato is thin. Therefore, it is easy to chew and will be barely recognizable after pulping. However, it will give your Instant Pot mashed red potatoes an appealing texture and color.
Best of all is that the nutrients of the red skin are a substantial source of fiber. You only need to peel your red potatoes if you want the smoothest consistency in your pressure cooker red mashed potatoes. But I personally wouldn’t bother.
CAN I MASH RED POTATOES DIRECTLY IN THE INSTANT POT?
Yes, you can! If your pressure cooker has a stainless steel inner pot, cream your potatoes using a potato masher or a hand mixer directly in the pot. Less mess to clean up! If you don’t have a stainless-steel inner pot, mash your potatoes the Julia Child’s way (take them out and use a large bowl.
If you are making mashed spuds for a crowd ahead of time and you need to keep them warm, pour out your taters into a pan or pot and mash them. Set your pot of creamed spuds inside a larger pot of scalding water. Leave your lid faintly ajar and forget them until serving time.
Avoid food processors if you want a light and fluffy indulgent dish for your family. Potatoes are starch-rich. Mash their granules too vigorously and they will free tons of starch, making your dish unappetizing and gluey.
This phenomenal recipe is easy to execute and deftly rich tasting. A time-saving recipe, it is perfect for entertaining and holidays. Serve these Instant Pot red skin mashed potatoes and bring a fresh twist to this ultimate comfort food.
- 3 pounds red potatoes, quartered or halved
- ¾ cup water to bring the pot to pressure
- 4 tablespoons butter, cut into 4 pieces
- ½ cup heavy cream
- 2 teaspoons salt - more to taste
- ½ teaspoon black pepper
- Add the potatoes and water to the Instant Pot inner pot. Secure the lid, turn the valve to the sealing mode and set the timer to pressure cook on high for 8 minutes.
- When the cooking time is complete, release all the pressure by turning the valve to venting.
- Carefully open the lid and add the butter, cream, salt and pepper. Place lid back on the pot and let sit another 3-4 minutes to allow the butter and cream to warm up.
- Open the lid and mash with a potato masher or hand mixer. Add more salt to taste