Instant Pot Mashed Red Potatoes

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Quick and easy Instant Pot Mashed Red Potatoes – In about 20-minutes, you can enjoy this creamy side dish made with butter and cream.

Who doesn’t love a great Instant Pot potato dish? I certainly do! When you combine tasty with easy, that’s a combination that can’t be beat.

For today, we decided to share a simple, yet delicious mashed red potatoes recipe. Since it’s made in a pressure cooker, the whole process is basically “dump and go.”

There isn’t whole lot to preparing the dish, but Kim used traditional mashed potato ingredients to retain that home cooked flavor. As you can see from the photo, Kim topped ours with butter and sliced green onions.

Feel free to top yours with anything your desire, like bacon and cheese. Also, if you chose to, you could add those two ingredients into the dish as well.

Just make sure to cook the bacon beforehand and add it with cheese just before mashing the potatoes. Sour cream is also another option to add at the end.

Now that you have some ideas for your potatoes, let’s get cooking!

An angled picture of the mashed red potatoes in a serving bowl topped with butter and green onions.

How to Make Instant Pot Mashed Red Potatoes:

First, start by gathering all your ingredients. There are only seven ingredients to the dish, so it shouldn’t take long.

Now, wash the taters with tap water to remove any dirt. You can pat them dry with a paper towel if you wish.

At this point, cut the red potatoes into 1-inch cubes so they cook evenly. Next, dump the taters into your Instant Pot and add the chicken broth, garlic powder, onion powder, and salt.

It’s not that important to evenly distribute the spices. You’re going to mash everything together anyway.

An ingredient photo showing the red potatoes, garlic, green onions, and butter.

Afterward, set your pressure cooker to “Manual/High Pressure,” for seven minutes.

Once the cooking process is complete, let the cooker complete a five minute “Natural Release,” before opening the valve to let out the remaining pressure.

Then, stir in the butter and heavy cream. It’s important to note here that your cream might break.

With that being said, this is a mashed red potatoes dish.

An aerial picture of the diced red potatoes sitting in the pressure cooker.

On the chance the cream breaks, no worries because all of the ingredients are going to be blended together. I doubt anyone will notice.

Last, use a hand mixer or potato masher to mash the taters. This won’t take long to complete, just be mindful of the heat and steam coming from the dish.

That’s it, you’re done. Simply top the mashed red potatoes with any toppings you like and serve them while they’re hot.

The final photo of the finished mashed red potatoes in a white serving bowl accented with a blue towel.

Red Mashed Potatoes Tips:

  • If you want to make the dish dairy-free, substitute almond milk for the heavy cream and vegan butter for the regular butter; or simply leave it out of the dish.
  • For a vegetarian version, substitute vegetable broth for the chicken broth. You could also combine this tip with the first one to make the dish vegan.
  • In regards to using a hand mixer or a potato masher, the choice is up to you. Some people feel the hand mixer releases too much starch into the final product, making it seem like glue. Whereas, the potato masher prevents this issue. Should you use a hand mixer and have the “glue,” issue, add a little more cream and butter. It will correct the problem, but will leave you with creamed potatoes, instead of mashed potatoes. Just something to consider.
The final photo of the finished mashed red potatoes in a white serving bowl accented with a blue towel.

Instant Pot Mashed Red Potatoes

5 from 2 votes
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Author: John
Prep Time: 5 minutes
Cook Time: 7 minutes
Come to Pressure/Relase: 8 minutes
Total Time: 20 minutes
Servings: 6 Servings


  • 2 pounds red potatoes, cut into 1-inch cubes
  • 1 cup low-sodium chicken broth, or vegetable broth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • 3 tablespoons unsalted butter
  • ¼ cup heavy cream, or adjust to desired consistency


  • First, wash the potatoes and cut them into 1-inch cubes.
    2 pounds red potatoes
  • Next, place the potatoes into your pressure cooker and add the broth, garlic powder, onion powder, and salt.
    1 cup low-sodium chicken broth
    ½ teaspoon garlic powder
    ½ teaspoon onion powder
    ½ teaspoon salt
  • After that, close the lid, seal the valve, then set the cooker to Manual/High Pressure for 7-minutes. 
  • Then, complete a natural release for 5-minutes before opening the valve. Remove the lid and stir in the butter and heavy cream.
    3 tablespoons unsalted butter
    ¼ cup heavy cream
  • Last, use a hand mixer or potato masher to mash the red potatoes, and serve while hot.

Suggested Equipment


The calories listed are an approximation based on the ingredients and a 1/2-cup serving size. Furthermore, they do not include the butter and green onions on top of the dish as seen in the photos. Actual calories will vary. Leftovers can be stored in your fridge for up to 3-days in a sealed container.


Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 414mg | Potassium: 711mg | Fiber: 3g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 13mg | Calcium: 26mg | Iron: 1mg

Nutrition Disclaimer

Kim and John Vargo of Berly’s Kitchen and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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5 from 2 votes (2 ratings without comment)

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