Mashed Red Skinned Potatoes

5 from 89 votes

Mashed Red Skinned Potatoes

These creamy Mashed Red Skinned Potatoes are rich, buttery, and full of garlicky flavor—with a subtle tang from sour cream and an optional cheesy twist. They’re the perfect side dish for weeknight dinners or holiday dinners and can be made in the Instant Pot or on the stovetop.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Servings: people

Author: Brianna May

Equipment

Ingredients

3 pounds washed skin on whole red potatoes, halved*
32 ounces (4 cups) water or broth*
4 Tablespoons unsalted butter
3-4 cloves garlic, pressed or minced finely
3/4 - 1 cup half and half, plus more as needed*
3/4 cup full fat sour cream*
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 - 1 cup freshly shredded or grated cheese*, optional

Instructions

Cook the Potatoes: Place the potato halves directly into the bottom of the Instant Pot. Pour the chicken broth on top. Option: Place potatoes in a large pot. Fill it with water or broth so the potatoes are completely covered. Bring to a boil and boil for 20-25 minutes or until fork tender.
3 pounds washed skin on whole red potatoes,, 32 ounces (4 cups) water or broth*
Adjust Instant Pot Settings: Place the lid on the pot and be sure the valve is switched to the sealing position. Select Pressure Cook (manual) and High Pressure. Set the timer to 10 minutes. When the timer goes off, quick release (valve switched to venting) immediately and turn the pot off.
Sauté the Garlic: While the potatoes are cooking, melt the butter over medium heat. Sauté the garlic in it for 1-2 minutes.
4 Tablespoons unsalted butter, 3-4 cloves garlic,
Make the Butter Mixture: Turn the heat to low and add the half and half, sour cream, salt, pepper, and cheese (if using). Stir until smooth.
3/4 - 1 cup half and half,, 3/4 cup full fat sour cream*, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/2 - 1 cup freshly shredded or grated cheese*,

Notes

Red Potatoes: Naturally creamy with a subtle earthy flavor and pretty red skins that add texture and nutrients. Yukon Golds work well if you prefer an even richer, buttery mash.
Water or Chicken Broth: Chicken broth gives the potatoes a savory boost. Use vegetable broth for a vegetarian version or plain water for a more neutral taste.
Half & Half: Creates that silky, creamy texture. Warm it first so the potatoes stay hot and fluffy. Whole milk or light cream can stand in if needed.
Full-Fat Sour Cream: Adds tang and extra creaminess. Full-fat Greek yogurt is a great one-to-one substitute.
Freshly Shredded or Grated Cheese: Cheddar, Parmesan, Gruyère, or a melty blend make these potatoes extra indulgent. Leave it out for a classic version.
For Extra Creaminess: Add an extra splash of half & half right before serving if potatoes thicken as they sit.
Keep Warm: Cover and keep on “warm” in the Instant Pot or a slow cooker for up to an hour before serving.
Use Warm Dairy: Cold ingredients cool down the potatoes and create a gummy texture. Warm half & half and sour cream first.
Don’t Overmix: Overworking the potatoes activates starches and makes them gluey. Mash just until smooth.

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