4.8 from 66 votes
Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes offer a creamy and fluffy texture made from russet potatoes cooked under pressure, then mashed with buttermilk, whole milk, sour cream, ranch seasoning, and butter. This method simplifies cooking and speeds up preparation, resulting in flavorful potatoes with a tangy, savory profile.
Servings:
8
servings
Course:
Side Dish
Cuisine:
American, Canadian
Ingredients
- ¾ cup water
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 pounds russet potato peeled and quartered
- ½ cup buttermilk
- ¼ cup milk whole
- ½ cup sour cream
- 1 ranch seasoning mix 1-ounce package
- 6 tablespoons butter cubed, unsalted
- 2 tablespoons chives chopped fresh
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.
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