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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.

Servings: 8 servings
Course: Side Dish
Cuisine: American , Canadian

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

    Cup of Yum
  1. 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.
  2. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  3. 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.
  4. 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.
  5. Serve immediately.