Instant Pot Ranch Mashed Potatoes Recipes
INSTANT POT RANCH MASHED POTATOES
You won't believe how amazingly easy these Instant Pot ranch mashed potatoes are to cook with yukon gold potatoes to create a side dish that is so creamy and packed full of flavor that reminds you of your favorite sour cream and onion chips in one bite. As a bonus, there's options to make these Instant Pot ranch mashed potatoes with butter/milk or dairy free!
Provided by Instant Pot Creations
Categories Side Dish
Time 20m
Number Of Ingredients 14
Steps:
- Add potatoes, *water, bouillon, garlic, onion flakes, and *ghee into pot.
- Close lid and turn knob to sealing position. Pressure cook on high for 15 minutes. Quick release pressure when cook time is done.
- Open lid and mash the potatoes directly in the pot, using an immersion blender or hand held masher utensil. Continue blending and add additional *water (approx 1/4-1/2 cup more) for dairy free until desired creamy consistency.
- Add ranch seasoning mixture to the mashed potatoes and stir well.
INSTANT POT MASHED POTATOES
If this is the first time you're using your Instant Pot to make mashed potatoes, fret not! To ensure that the natural starches from the potatoes do not burn or scorch as they cook, be sure to put them in a single layer on a rack inside the pot insert. The potatoes should be fully tender but not falling apart - overcooking them can make them a touch watery.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Pour 2 cups water into a 6- to 8-quart Instant Pot. Add 2 teaspoons salt and the peppercorns and top with a rack. Put the potatoes on the rack in a single layer. Put on the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high for 12 minutes. When the time is up, let the pressure release naturally, about 20 minutes. (If the pressure is not fully released after 20 minutes, carefully turn the steam valve to the venting position.)
- Combine the milk and butter in a large microwave-safe bowl and microwave until the butter melts and the milk is steaming, 1 to 2 minutes. Carefully add the potatoes to the milk mixture and mash with a potato masher or fork until smooth; season with salt and pepper. Adjust the consistency with more milk as needed. Transfer to a serving bowl and top with butter and chives.
QUICK RANCH POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and cut the potatoes into 2-inch chunks. Put them into an Instant Pot® along with 3/4 cup water and 1 teaspoon salt.
- Lock the lid and set the lever to seal. Press "manual" and set for 10 minutes. When done, manually release the steam.
- Remove the lid, leaving the pot in "keep warm" mode. Start mashing the potatoes. Add the butter, cream cheese, milk and ranch powder. Mash again until the potatoes are smooth. Taste and adjust the seasoning with salt, pepper or more ranch. Thin with more milk if needed. Serve hot garnished with chopped chives. The potatoes will keep warm in the pot for up to 30 minutes.
INSTANT POT® RANCH-FLAVORED MASHED CAULIFLOWER
Flavorful, creamy mashed cauliflower made in the Instant Pot®. Low-carb mashed potato substitute.
Provided by CHOppingTheCarbs
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place cauliflower on a trivet in a multi-functional pressure cooker (such as Instant Pot®). Add chicken broth; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- While pressure is releasing, mix cream cheese, sour cream, butter, and ranch dressing mix together in a small bowl.
- Transfer cauliflower to a large bowl. Add cream cheese mixture and toss to combine. Puree with an immersion blender until smooth and creamy.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 10.3 g, Cholesterol 44.9 mg, Fat 15.7 g, Fiber 3.6 g, Protein 5.2 g, SaturatedFat 9.7 g, Sodium 627.3 mg, Sugar 3.8 g
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- Pour water into bottom of Instant Pot. Place a steamer basket* into the pot. Add quartered potatoes into steamer basket.
- Cover the pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 10 minutes. When the time is up move the valve to venting. When possible, remove the lid. The potatoes should be easily pierced with a fork.
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