Redskin Mashed Potatoes

8 people
20 min

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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!


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Mashed potatoes can be bland and boring, but when done right they are full of flavor and absolutely addicting.


They might be one of my most made side dishes. My whole family absolutely loves my mashed potatoes so they are frequently on the dinner menu.


This is my go to side dish recipe when grilling any protein. I love to keep dinner simple and serve these with some steak or chicken and a simple salad. They are also go great with my favorite St. Louis rib recipe.


The redskin potatoes are boiled in chicken broth for an extra boost of flavor. They are loaded with butter, half and half, sour cream, and garlic. This recipe is the perfect base and can be spiced up with the variations talked about below. Hope you enjoy!! xx


Highlights

  • Smooth, creamy, & rich
  • Easy to make
  • Simple ingredients
  • Flavored with butter, sour cream, & fresh garlic
  • Perfect side dish for any protein
  • Great for potlucks & holiday dinners
  • Vegetarian


Ingredient Notes

  • 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.


Complete list of ingredients and amounts is located on the .


Helpful Equipment & Tools

Instructions

Overview

  • Pressure cook the potatoes.
  • Warm up the cold ingredients.
  • Mash potatoes and stir in the butter mixture.


Step by Step

Step 1: Place the potato halves directly into the bottom of the Instant Pot. Pour the chicken broth on top.


Step 2: 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.

Step 3: While the potatoes are cooking, melt the butter over medium heat. Sauté the garlic in it for 1-2 minutes.


Step 4: Turn the heat to low and add the half and half, sour cream, salt, and pepper. Stir until smooth.

TIP - Prepare the butter mixture while the potatoes cook so everything is ready at the same time.


TIP - Sautéing the garlic makes it less pungent.


TIP - Warming the cold ingredients helps them seamlessly combine with the potatoes.


Step 5: Drain the potatoes. Mash the potatoes using a ricer or handheld masher.


Step 6: Stir in the butter mixture and garnish with additional butter pats, chives, and cracked pepper if desired.

TIP - Use a ricer for smoother potatoes and a masher for chunky.


Make Ahead & Storage

  • 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.
  • Reheating:
  • To reheat in the oven, place the potatoes in an even layer in a baking dish. Preheat the oven to 350 degrees. Bake for about 15-20 minutes and stir. Continue baking in 5 minute increments until heated through.
  • To reheat on the stove, place the potatoes in a pan over medium heat. Stir frequently until heated through.
  • To reheat in the microwave, place the potatoes in a large microwave safe dish. Microwave for 3-4 minutes and then stir. Microwave in 1 minute increments until heated through.
  • If the potatoes seem dry add a splash of milk, cream, melted butter, or broth to moisten.
  • Times depend on the quantity of potatoes being reheated. For smaller portions, reduce initial heating time.
  • For frozen mashed potatoes, follow the same methods and increase heating time.


Expert Tips

  • Use full fat ingredients. While low fat sour cream or lower fat milks can be used for this recipe, full fat dairy products yield the creamiest and most flavor mashed potatoes.
  • Leave the skin on. The skin adds delicious flavor and texture. Plus not peeling the potatoes saves time!
  • Don’t forget to drain the broth. Remove all of the cooking liquid before mashing the potatoes.
  • 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.


Recipe Notes

  • The recipe can easily be doubled in an 8 quart Instant Pot. I recommend quartering the potatoes and cooking them for 12 minutes instead of 10.
  • The potatoes are heavy on the sour cream. I like the tartness the sour cream adds to the potatoes so I add a lot. You can reduce the sour cream to ½ cup and add additional milk/half and half if needed.

Variations

  • Brown the butter. Before you add the garlic, heat the butter until it becomes foamy and brown bits form. Once this occurs, add the garlic and continue the recipe as follows.
  • Add cheese. Add ½ - 1 cup of cheese to the butter mixture on the stove. Cheddar, parmesan, gruyere or pepper jack are great options. You may need to add an extra splash of half and half if the potatoes are too thick.
  • Use the stove. Boil potatoes in salted water or broth for 15-20 minutes instead of using the Instant Pot.


FAQs

Are red potatoes bad for mashing?No, not at all. They have a great flavor, texture, and work perfectly for mashed potatoes especially when the skin is left on.

Should I peel potatoes for mashed potatoes?You do not have to, but you can. It is all personal preference. I prefer to leave the skin on because it is less time consuming and adds nice texture and flavor.

Why are my mashed potatoes gluey?They were likely overworked. If you over mash them (more common when using a mixer), the starches become almost rubbery.

How much water do you need for instant mashed potatoes?You need about 4 cups of water or enough to cover the potatoes.

What liquid is best for mashed potatoes?You can use broth, cream, milk, or half and half when making mashed potatoes. The most important thing is that the liquid is hot so that it can absorb well into the potatoes.


Related Recipes

Instant Pot Fettuccine Alfredo

Chicken & Rice Soup (Instant Pot)

Instant Pot Shredded Beef

Asian Pulled Pork Bowl

Recipe details

  • 8  people
  • Prep time: 5 Minutes Cook time: 15 Minutes Total time: 20 min
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Ingredients


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

Optional Garnish

  • chives, more butter, cracked pepper

Instructions


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.

Tips

  • 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.

Brianna May
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