Go Back
+ servings

Instant Pot Red Skinned Mashed Potatoes

Make mashed potatoes quickly in your Instant Pot. No peeling required and they are rustic and delicious too.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: side dishes
Cuisine: American
Keyword: Instant Pot, mashed potatoes
Servings: 6 -8
Calories: 303kcal


  • 3 lbs red potatoes scrubbed and cut into 2-inch chunks (don’t peel)
  • 1 cup water
  • 2 tsp kosher salt
  • 3/4 cup warm milk
  • 6 tbsp unsalted butter softened
  • 1 tbsp dehydrated toasted onion flakes see NOTES
  • 1 tsp instant dehydrated minced garlic -OR- 1 large clove finely minced
  • 2 tbsp minced fresh parsley -OR- 1 tbs dehydrated
  • 1/4 cup sour cream
  • Salt & pepper to taste


  • Place potato chunks in the Instant Pot (or any electric pressure cooker), add the kosher salt and the water. Process on manual for 8 minutes (or high/15 psi on other pressure cookers)
  • Release pressure and drain potatoes well.
  • Using a hand masher, lightly mash the potatoes. Add just enough of the warm milk so the potatoes are creamy but not soupy. You may not use the entire amount, or you may need more warm milk, depending on how creamy you like them.
  • Add the butter, toasted onions, garlic and parsley. Stir to combine.
  • Add salt and pepper to taste.


If you cannot find toasted instant onions, then 2 tbs of minced caramelized onions can be substituted. In a pinch, you can use finely chopped green onion or regular dehydrated minced onion.


Serving: 1serving | Calories: 303kcal | Carbohydrates: 39g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 842mg | Potassium: 1113mg | Fiber: 4g | Sugar: 5g | Vitamin A: 592IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 2mg