Servings: 6

5 pounds potatoes, (Red Creamer or Yellow Yukon) 5 pounds potatoes, (Red Creamer or Yellow Yukon)
1 ½ stick of butter, salted 1 ½ stick of butter, salted
salt and pepper to taste salt and pepper to taste
1 cup of water 1 cup of water
1 cup heavy whipping cream 1 cup heavy whipping cream
1 cup sour cream 1 cup sour cream
1 ranch seasoning mix 1 ranch seasoning mix
2 cups shredded cheese (save some for toppings) 2 cups shredded cheese (save some for toppings)
1 bundle of green onions chopped 1 bundle of green onions chopped
1 bundle fresh chives 1 bundle fresh chives
4 slices bacon cooked and crumbled (or use bacon crumbles) 4 slices bacon cooked and crumbled (or use bacon crumbles)

Cut your potatoes into chunks. Leave the skin on.
Place in the Instant pot.
Add 1 cup of water, Stick butter, and salt and pepper.
Place the lid on top and make sure your valve is set to sealing position.
Select manual button and 6 minutes.
Perform quick release.
Add the other butter, cream.
Mix well with an electric hand mixer in the instant pot or mash with a hand masher.
Add in sour cream, ranch mix, and mix well.
Fold in shredded cheese and green onions.
Place in a baking dish. Top with remaining cheese, chives, bacon.
Finish: subheading: Finish:
Bake in 350 degree oven for 20 minutes or 400 Vortex for 3 minutes