Garlic Mashed Red Potatoes (Instant Pot & Stove Top)

Add a classic side dish to your dinner menu with these Garlic Mashed Red Potatoes with Chives! Cook these red skin mashed potatoes in the Instant Pot or stove top.

a bowl of mashed potatoes with a slice of melted butter on top

It’s difficult to find the perfect mashed potatoes recipe. You know, the creamy, smooth mashed potatoes that aren’t lumpy and have great flavor. The kind of mashed potatoes that make stretchy pants a necessity on Thanksgiving. These easy mashed potatoes are the perfect recipe to add to your dinner menu any time.

Enjoy these potatoes with turkey tenderloin or maple glazed ham for a complete meal.

Ingredient Notes

ingredients for mashed potatoes

A few notes about the ingredients for this recipe:

  • Potatoes: Red potatoes have a smooth and hearty texture which makes them great for mashed potatoes. You can substitute for Yukon gold or Russet potatoes, if desired.
  • Heavy Cream: You can substitute for whole milk, if needed, but the heavy cream makes the potatoes nice and creamy.
  • Stock: You can use beef, chicken or vegetable stock.
  • Butter: You can use ghee instead of butter, if desired.
  • Chives: You can use scallions instead, if needed.

Steps to Make Mashed Red Potatoes

These mashed potatoes are a classic dish made with red potatoes, garlic, chives, butter, heavy cream, chicken broth, salt and pepper. Cook the potatoes in a pressure cooker or stockpot.

Mashed Potatoes on the Stove Top

steps to make mashed potatoes on the stove top
  1. Place the cut potatoes to a medium or large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add a pinch or two of salt to the pan. Turn the heat to high and bring the water to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until you can easily poke them with a fork.
  2. Add butter, heavy cream, garlic, chives and salt and pepper.
  3. Mash together with a potato masher or handheld mixer.

Mashed Potatoes in the Instant Pot

steps to make mashed potatoes in an instant pot
  1. Add the potatoes to an Instant Pot or electric pressure cooker. Pour in the broth, salt and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High pressure for 10 minutes.
  2. When the cooking time is up, allow a natural release for 5 minutes, then turn the valve to venting. Carefully remove the lid once the steam is released.
  3. Add butter, heavy cream, garlic and chives.
  4. Mash together using a potato masher or hand mixer.
a blue bowl with garlic red mashed potatoes in it sitting on a table

FAQs

Are red potatoes OK for mashing?

Yes, they are great for mashing! They are some of the best skin-on mashed potatoes. They are thin-skinned and creamy.

How do you make mashed potatoes really creamy?

Butter and cream! Make sure you bring the butter and cream to room temperature before incorporating into the potatoes – the potatoes will absorb them easier and make sure it’s easier to mix together.

Can I make mashed potatoes without milk or cream?

If you want to make this recipe dairy-free, you can substitute almond milk, soy or another milk replacement. Adding in vegetable broth with a milk substitute can be a good way to ensure they maintain some of its creamy texture!

Can I add sour cream to my mashed potatoes?

Sour cream definitely adds to the creamy texture of mashed potatoes, and would even go great with the chive taste in this recipe! Use about ½ cup of sour cream per cup of milk that the recipe calls for.

Can I leave the skin on my potatoes to make mashed potatoes?

Yes! On some varieties the skin may be harder to chew, but the red potato skin is great. The skin from a Yukon Gold potato is great as well if you want to skip peeling your potatoes.

What herbs are good in mashed potatoes?

I love the chive flavor in this recipe, but you can also add other herbs like rosemary, thyme or even parsley. Whatever suits your taste!

a close up photo of garlic mashed red potatoes in a bowl

Other Potato Recipes

a bowl of mashed potatoes with a slice of melted butter on top

Garlic Mashed Red Potatoes

Yield: 5
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Add a classic side dish to your dinner menu with these mashed potatoes. The potatoes can be cooked in an Instant Pot or stove top.
5 from 6 votes

Ingredients 

  • 2 pounds red potatoes, cut into 1.5″ pieces
  • 1 cup beef or chicken stock
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 6 cloves garlic, minced
  • 3 tablespoons chives

Instructions

Instant Pot Instructions

  • Place the potatoes in the Instant Pot or electric pressure cooker. Pour in the broth, salt, and pepper and stir. Secure the lid and turn the valve to sealing. Cook on Manual High for 10 minutes. When the cooking time is up, allow a 5 minute natural release, then turn the valve to venting. Carefully remove the lid.***
  • Add butter, heavy cream, garlic, and chives and mash together with potatoes until smooth using a potato masher or hand mixer. Season to taste with more salt or pepper if desired. Enjoy!

Stove Top Instructions

  • Add the cut potatoes to a medium or large saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. Add salt to the water. Turn the heat to high and bring the water to a boil. Reduce the heat to low, cover and simmer for 15 to 20 minutes, or until you can easily poke them with a fork.
  • Add butter, heavy cream, garlic, chives and salt and pepper.
  • Mash together with a potato masher or handheld mixer. Season with more salt and pepper, as needed. Enjoy!

Notes

SUBSTITUTIONS
  • Potatoes: You can substitute for Yukon gold or Russet potatoes, if desired.
  • Heavy Cream: You can substitute for whole milk, if needed.
  • Stock: You can use beef, chicken or vegetable stock.
  • Butter: You can use ghee instead of butter, if desired.
  • Chives: You can use scallions instead, if needed.
 
STORAGE
Store the mashed potatoes in a sealed container in the refrigerator for up to 3 days.
To freeze, transfer the cooked potatoes to a disposable baking pan. Cover with foil and then transfer the pan to a freezer safe bag, pressing out as much of the air as possible. To reheat, transfer the pan with the foil directly to the oven and reheat at 350 degrees F for 30 minutes, or until the potatoes are heated through. You may need to stir once or twice while reheating. 

Nutrition

Calories: 172kcal, Carbohydrates: 29.9g, Protein: 3.6g, Fat: 4.6g, Saturated Fat: 2.9g, Cholesterol: 16.4mg, Sodium: 266.4mg, Potassium: 761.6mg, Fiber: 4.4g, Sugar: 1.9g, Vitamin A: 260IU, Vitamin C: 51.8mg, Calcium: 38mg, Iron: 1.5mg
Course: Side Dish
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

This recipe originally published November 2018. As of October 2020, the post includes new process photos and FAQs.

14 comments on “Garlic Mashed Red Potatoes (Instant Pot & Stove Top)”

  1. Can you add the garlic cloves into the instant pot while the potatoes are cooking to help infuse the garlic flavor more and soften the cloves enough to be whipped into the potatoes with a mixer after they’re cooked?

    (Same as previous comment but edited to fix typo)

  2. Delicious! And I love that I was able to use my Instant Pot. Thanks for sharing!

  3. These are dreamy & creamy! I love how easy this recipe is with it being made in an IP and mashed with a mixer! I think I’ll have my kiddos make this for Thanksgiving – love it!

  4. Can I use half and half instead of heavy cream?

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