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5 from 13 votes

Creamy Red Skinned Mashed Potatoes

These Redskin Mashed Potatoes are the easiest indulgent side dish. Loaded with butter, sour cream, and garlic, they are full of flavor. These potatoes are the perfect accompaniment to any protein and are a great holiday side dish. Plus they freeze great
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 8 people
Calories: 238kcal
Author: Brianna May



  • 3 pounds washed whole red potatoes skin on, halved*
  • 32 ounces (4 cups) chicken broth*
  • 4 Tablespoons unsalted butter
  • 2-3 cloves garlic pressed
  • ½ cup half and half*
  • ¾ cup full fat sour cream*
  • 1 teaspoon salt more to taste
  • ½ teaspoon pepper

Optional Garnish

  • chives more butter, cracked pepper


  • Review all recipe notes and instructions before beginning.
  • Place the potato halves directly into the bottom of the Instant Pot. Pour the chicken broth on top.
  • 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.
  • While the potatoes are cooking, melt the butter over medium heat. Sauté the garlic in it for 1-2 minutes.
  • Turn the heat to low and add the half and half, sour cream, salt, and pepper. Stir until smooth.
  • Drain the potatoes. Mash the potatoes using a ricer or handheld masher.
  • Stir in the butter mixture and garnish with additional butter pats, chives, and cracked pepper if desired.


Chicken Broth: Swap for an equal amount of vegetable broth or water with a pinch of salt. 
Half and Half: You can use milk or heavy cream instead. Milk will be slightly more watery while heavy cream will be richer.  
Sour Cream: While reduced fat sour cream can be used, full fat results in smoother and creamier potatoes so I highly recommend it.
Refrigerator: Store in the fridge in an airtight container for 3-4 days
Freezer: Allow potatoes to cool completely in the fridge for a few hours overnight. Portion desired amount into freezer bags or airtight containers. I recommend portioning only what you plan to eat in one sitting because they should not be thawed, reheated, and stored again in the refrigerator or freezer. Store in the freezer for 2-3 months.
Use the proper mashing tool. If you like lumpy potatoes, be sure to use a masher like the one above. For super smooth potatoes, use a ricer (linked above). Lastly, some people like to use a hand mixer to whip their potatoes. If the potatoes are overworked, they can make the potatoes denser and more gummy. I recommend low speed if using a hand mixer. 
Heat the cold ingredients. Cooking the garlic makes it less pungent compared to raw garlic. Heating the half and half, sour cream, and butter allows them to better absorb into the potatoes and does not cool down the overall temperature of the dish.


Serving: 1serving | Calories: 238kcal | Carbohydrates: 29g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 761mg | Fiber: 3g | Sugar: 3g