This Instant Pot Skin On Mashed Potatoes recipe significantly cuts down the time and effort required by using a much-loved kitchen gadget.
Creamy, hearty and delicious, mashed potatoes are a satisfying side dish for celebrations and mid-week suppers alike.
But while mashed potatoes only require a few simple ingredients to get them tasting just right, there is a fair amount of prep and cooking time involved.
You can use any kind of potato for this recipe, though Russets or Yukon Gold produce particularly good results. Both make for a fluffy mash that is packed with flavor, with a starchy flesh that works perfectly for this dish. Waxier varieties like Red Potatoes have a firmer flesh.
They will still taste delicious but will require a lot more mashing to reach the desired creamy consistency.
This recipe requires no peeling, which completely cuts out a step of the usual process. Using the potato skin will pack in additional texture plus a whole load of extra nutrients like potassium and vitamins B and C. Not only that, but you’ll also get much more fiber in your meal (around half of a potato’s fiber content is from the skin alone).
Cream And Butter
The addition of heavy cream and butter into these Instant Pot Mashed Potatoes elevate the humble potato into something satisfying and delicious. Letting the butter and cream come to room temperature before you add them to the potatoes is key. This ensures that they won’t make the dish cold and also helps them to mix with the mash more easily.
If you would like a healthier alternative you can always use low fat cream cheese, crème fraîche or milk instead of cream. Or, you could omit both the cream and butter and drizzle in some extra-virgin olive oil instead.
Mashed potatoes work best with simple seasonings like salt, pepper and garlic powder. These all help to enhance the flavor of the butter without overpowering the mild potato. For something extra special with an additional hit of flavor, you could even mix in some finely chopped, roasted garlic in place of garlic powder or even some freshly grated parmesan cheese.
If you have used salted butter instead of regular, be sure to give your mashed potato a taste before you add your seasoning. The potatoes will also have absorbed the salt from the water during cooking so it could be easy to accidentally add too much.
2 Pounds White Potatoes, Washed And Quartered
2 Cups Water
¼ Cup Butter, unsalted
¼ Cup Sour Cream
¼ Cup 2% Milk, warm
1 Tsp. Salt
¼ Tsp. Ground Pepper
¼ Tsp. Ground Nutmeg
How To Make It
Wash and cut the potatoes in 4 pieces. Place potatoes and add the water add the lid and turn the knob to sealing. Cook on pressure high for 8 minutes.
Quick release and drain; place the potatoes in a mixing bowl. Mash potatoes to desired consistency; stir in remaining ingredients.
Garnish with butter and chives (optional). Serve and enjoy.
How To Store Pressure Cooker Mashed Potatoes
Any leftovers should be allowed to cool before transferring them to an airtight container. They will keep in the fridge for 3-5 days and can be easily reheated in the microwave.
You can also reheat them on the stovetop but be sure to stir them frequently to stop them sticking to the pan.
While it’s possible to freeze mashed potatoes, it’s not recommended as it has an adverse effect on both the texture and taste of the dish.
Make It For The Holiday
You can certainly make these mashed potatoes for the holiday or Thanksgiving months in advanced.
With that being said, be mindful that it is difficult to freeze potatoes. However, once they are mashed, they freeze completely well.
To freeze the mashed potatoes, be sure that it is loaded with cream and butter. The fat found in butter and cream is what help the mashed potatoes to freeze well.
Furthermore, when reheated, it is as creamy and smooth as it was the first day it was prepared.
Cook’s Tip And Tricks
Here are a few tips and tricks when it comes to freezing mashed potatoes.
Be sure that you cook the potatoes completely, as this is necessary for mashing.
Consider adding butter to the container before adding the mashed potatoes.
Again, the fat will be served as a protection; keeping your red mashed potatoes fresh and ready to be heated before serving.
Consider diving the mashed potatoes into serving size portion so that it is ready for when you prepared to serve it on Thanksgiving Day, mealtime, or any day.
HOW TO REHEAT
Reheating your instant pot skin on mashed potatoes is very simple. First, let the potatoes thaw out in the refrigerator at least 48 hours before serving.
Once the potatoes are thawed out, the following are a few options when it comes to reheating your side dish.
Microwave Method: Transfer the mashed potatoes to a microwave safe bowl. Cover with a lid suitable to reheat food. Reheat in increments of 5 minutes; stirring after every heating session.
Stovetop Method: Once thawed, to reheat your skin on mashed potatoes, transfer the side dish in a suitable size pot, reheat over medium heat while stirring occasionally. Add more milk, butter or cream if needed. Season to taste if necessary.
Oven Method: Thaw the skin on mashed potatoes in the refrigerator. Transfer the potatoes in a baking dish and cover with aluminum foil. Reheat at 330°F for about 45 minutes, or until the potatoes are heated through. Add more milk, butter or cream if needed. Season to taste if necessary.
Mashed potatoes are a versatile side dish that are most at home with hearty meat dishes like sausages, pork chops, steaks or stews, topped with a delicious gravy to bring the meal together.
For a lighter option, you can also serve your Instant Pot Mashed Potatoes with some lightly fried fish filets, like this whiting fish and a herby lemon sauce.
However, in our opinion, this Instant Pot Mashed Potatoes go with pretty much anything, making it a great addition to any kitchen repertoire.
MORE INSTANT POT RECIPES TO TRY
If you loved this recipe, here are a few more options for you to try.
Instant Pot Red Mashed Potatoes
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Instant Pot Mashed Potatoes Skin On
- Instant Pot
- 2 Pounds White Potatoes Washed And Quartered, about 5
- 2 Cups Water
- ¼ Cup Butter
- ¼ Cup Sour Cream More if needed
- ¼ Tsp. Ground Nutmeg
- ¼ Cup 2% Milk Warm
- ¼ Tsp. Salt Or To Taste
- ¼ Tsp. Ground Pepper Or To Taste
- Wash and cut the potatoes in 4 pieces. Place potatoes and add the water add the lid and turn the knob to sealing. Cook on pressure high for 8 minutes.
- Quick release and drain; place the potatoes in a mixing bowl. Mash potatoes to desired consistency; stir in remaining ingredients.
- Garnish with butter and chives (optional). Serve and enjoy.
- Here are a few tips and tricks when it comes to freezing mashed potatoes.
- Be sure that you cook the potatoes completely, as this is necessary for mashing.
- Consider adding butter to the container before adding the mashed potatoes.
- Again, the fat will be served as a protection; keeping your red mashed potatoes fresh and ready to be heated before serving.
- Consider diving the mashed potatoes into serving size portion so that it is ready for when you prepared to serve it on Thanksgiving Day, mealtime, or any day.
These mashed potatoes are perfection! I will be using this exact recipe for the holidays this year!
Thank you, Jessica.
So great to have an instant pot recipe for mashed potatoes! super convenient!
Than you very much
These mashed potatoes are absolutely incredible! I don’t make them from scratch enough and this recipe definitely hit the spot. It might be making an appearance at Thanksgiving dinner!
Thank you, Nathan
This is the perfect Thanksgiving side! Love that I don’t have to peel the potatoes.
Thank you, Lily