Quick Ranch Potatoes

Name: Quick Ranch Potatoes
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 1/2 pounds russet potatoes; Kosher salt and freshly ground black pepper; 1 stick (8 tablespoons) salted butter, softened; 4 ounces cream cheese, softened; 2 tablespoons whole milk, plus more if needed; 1 teaspoon powdered ranch dressing mix, plus more if needed; 1 tablespoon finely chopped fresh chives

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Level: Easy

Total: 40 min
Active: 25 min

Yield: 4 servings

Level: Easy

Total: 40 min
Active: 25 min

Yield: 4 servings

Ingredients

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2 1/2 pounds russet potatoes

Kosher salt and freshly ground black pepper

1 stick (8 tablespoons) salted butter, softened

4 ounces cream cheese, softened

2 tablespoons whole milk, plus more if needed

1 teaspoon powdered ranch dressing mix, plus more if needed

1 tablespoon finely chopped fresh chives

Directions

Special equipment:

an Instant Pot® multi-cooker

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.