On my last post, Pork Chops in a Garlic Wine Herb Sauce, I mentioned that it would be good with some mashed potatoes, but not just any mashed potatoes, we’ve got to have Instant Pot Red Skin Mashed Potatoes!
One reason being you won’t warm up your kitchen using the Instant Pot. With these temperatures we don’t need to keep the air conditioning on any longer than we have to.
No peeling is necessary. You want these potatoes to be a bit lumpy and rustic. Serves 6-8 Total Time: 18 minutes
I have a mini Instant Pot so I’ll be using half of the ingredients below.
3 lbs red potatoes, cleaned and cut into 1/2” chunks
1 cup water
1 teaspoon salt
3/4 cup warm milk
6 tablespoons butter, softened
1 tablespoon onion flakes
1 teaspoon minced garlic
1 tablespoon dried parsley
1/4 cup sour cream
Salt and pepper, to taste
Place potato chunks in the Instant Pot, add the kosher salt and the water. Make sure the steam valve is closed and cook on pressure cooking for 8 minutes. Use the quick release method to release the steam. Drain the potatoes.
Using a hand potato masher, lightly mash the potatoes. Add enough of the warm milk so the potatoes are creamy but not soupy. You may not use the entire amount, or you may need more warm milk, depending on how creamy you like them.
Add in the butter m onion flakes, parsley, sour cream and season with salt and pepper, to taste. Yum Yum!