Instant Pot Mashed Potatoes
Oh-so-creamy buttermilk Ranch mashed potatoes! It does not get any easier or quicker than this. One pot, 10 min. MIND BLOWN.
Ingredients
- ¾ cup water
- Kosher salt and freshly ground black pepper, to taste
- 3 pounds russet potatoes, peeled and quartered
- ½ cup buttermilk
- ¼ cup whole milk
- ½ cup sour cream
- 1 1-ounce package Ranch Seasoning and Salad Dressing Mix
- 6 tablespoons unsalted butter, cubed
- 2 tablespoons chopped fresh chives
Instructions
- Add water and 1 teaspoon salt to a 6-qt Instant Pot®. Place metal trivet into the pot. Gently add potatoes on top of the trivet.
- Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove potatoes and trivet from the Instant Pot® and drain excess liquid before returning the potatoes to the pot. Stir in buttermilk, milk, sour cream, Ranch Seasoning and Salad Dressing Mix and butter.
- Using a potato masher, mash potatoes until smooth. If the mixture is too thick, add more milk as needed until desired consistency is reached. Stir in chives; season with salt and pepper, to taste.
- Serve immediately.