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Buttermilk ranch mashed potatoes with melted butter and chives on top.

Instant Pot Buttermilk Ranch Mashed Potatoes

Buttermilk ranch mashed potatoes are creamy, rich, and delicious. This recipe uses an easy-peel trick. Cook the potatoes with the skin on. After they finish cooking, the skin just slips right off.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 8 to 10 servings
Calories: 269kcal
Author: Dahn Boquist

Ingredients

  • 3 to 4 pounds potatoes scrubbed clean
  • 1 cup water
  • 6 tablespoons butter melted
  • 2/3 cup buttermilk at room temperature
  • 1/2 cup sour cream room temperature
  • 1 packet Ranch seasoning mix
  • 3 green onions thinly sliced (or a small bunch of chives)

Instructions

  • Use a sharp knife to make 2 to 3 punctures in each of the potatoes. 
  • Pour the water into the pressure cooker and place the wire rack insert inside the pot. 
  • Stack the whole, unpeeled potatoes on top of the rack. 
  • Secure the lid and place the valve in the sealed position.
  • Cook on high pressure for 18 to 28 minutes depending on the size of the potatoes (see notes).
  • Allow the Instant Pot to release pressure naturally for 10 minutes then release the rest of the pressure manually.
  • Remove the potatoes from the pot and let them cool slightly so you can handle them. Remove the rack and pour the water out of the Instant Pot. 
  • Slide the skin off the potatoes and return them to the inner pot of the Instant Pot. 
  • Add the melted butter, buttermilk, sour cream, and ranch seasoning. 
  • Use a potato masher or electric hand mixer to mash the mixture. Do not over-mix. 
  • Taste and add salt and pepper if desired. Add additional sour cream or buttermilk if you want the mashed potatoes thinner.
  • Top with green onions or chives and additional butter. 

Notes

Cooking times for different potato sizes:

  • Small potatoes (7 to 10 ounces) 18 minutes
  • Medium potatoes (11 to 14 ounces) 22 minutes
  • Large potatoes (15 to 17 ounces) 28 minutes
Make a couple of punctures in each of the potatoes so they do not explode when they cook. The odds of it happening are probably low but it really can happen.

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Nutrition

Serving: 1 | Calories: 269kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 332mg | Fiber: 4g | Sugar: 4g