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Macro Organics
- Posted on
- Categories:Greens, Mild, Salad
Ingredients
- ¾ cup water
- Salt and black pepper, to taste
- 3 pounds baby potatoes
- ½ cup buttermilk
- ¼ cup whole milk
- ½ cup sour cream
- 30g Ranch Seasoning and Salad Dressing Mix
- 6 tablespoons unsalted butter
- 2 tablespoons chives
Method
Pour water and one teaspoon of salt into the Instant Pot. Insert the metal trivet into the pot. Carefully position the potatoes on top of the trivet.
Choose the manual setting; increase the pressure to high and configure the timer for 10 minutes. Upon completion of the cooking process, perform a quick release of the pressure in accordance with the manufacturer’s instructions.
Remove the potatoes and trivet from the Instant Pot and drain any excess liquid prior to placing the potatoes back into the pot. Mix the buttermilk, milk, sour cream, Ranch Seasoning, Salad Dressing Mix, and butter into the mixture.
To get a smooth texture, utilize a potato masher to mash the potatoes. Should the mixture prove to be excessively thick, incorporate additional milk gradually until the preferred consistency is attained. Fold in the chives and season with salt and pepper according to your taste preferences.
