Creamy Ranch Mashed Potatoes Recipe 455 Food

RANCH MASHED POTATOES

Steps:

• Cook vegetables in boiling water in large saucepan 20 min. or until tender; drain.
• Add dressing; mash until vegetable mixture is light and fluffy.

CREAMY RANCH MASHED POTATOES (MAKE AHEAD OPTION)

Steps:

• Cook the potatoes in boiling water until fork-tender; drain and place in a large bowl.
• To hot potatoes add in cubed butter, cream cheese, sour cream and 1/2 package dry dressing mix; at low speed using an electric mixer beat until until the potatoes are semi chunky (low speed only to start as the potatoes are hot).
• Continue beating at HIGH speed until the potatoes are smooth and very fluffy.
• At this point do a taste-test if you desire a more stronger ranch flavor then add in more dry dressing mix until desired flavor is achieved, you may also add in milk or whipping cream for a more creamy taste (start with a small amount and add in more).
• TO MAKE AHEAD; spread the potato mixture into a greased 13 x 9-inch pan and refrigerate up to 1 day, remove from fridge about 1 hour before baking, then set oven to 350°F and bake uncovered for 30 minutes or until hot.

CREAMY MASHED RANCH POTATOES

Steps:

• Peel and cube potatoes.
• Boil until tender.
• Drain and mash.
• Beat in cream cheese til smooth.
• Stir in rest of ingredients.
• Serve hot.

CREAMY RANCH MASHED POTATOES

Steps:

• 1.) In 3-quart saucepan, heat milk, water and butter to boiling. Stir in ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth.
• 2.) Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.
• * Make potatoes your way! Toss in your favorite shredded cheese.

CREAMY MASHED POTATOES

Steps:

• Peel the potatoes and cut into uniform 1/2-inch pieces. Place into a 4-quart saucepan and cover with cold water by at least 1-inch. Cover, set over high heat and bring to a boil. Once boiling, remove the lid, decrease the heat to maintain a simmer and cook until the potatoes can easily be crushed with a pair of tongs, approximately 15 to 20 minutes. Drain in a colander.
• Put the cream, butter, salt and pepper into the now empty 4-quart saucepan and place back over the heat until the butter has melted. Remove from the heat and set a food mill fitted with the smallest die, on top of the pot. Add 1 cup of potatoes at a time to the mill. Once all of the potatoes have passed through the mill, stir to combine. Taste and adjust the seasoning, if necessary. Serve immediately.

CREAMY MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F.
• Peel the potatoes and rinse them in cold water. Chop the potatoes in fourths. Place the potatoes into a large pot and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes, and then return them to the pan. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner.
• Add the butter, cream cheese, half-and-half, and seasonings. Stir to combine, and if the mixture needs thinning, add milk. Check the seasonings, adding salt and pepper, to taste.
• Pour the mashed potatoes into a large casserole pan. Dot the surface with butter. Cover with foil and bake in the oven for 15 minutes. Remove the foil and continue baking for 10 more minutes. Serve immediately.

RANCH MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth. Stir in Ranch seasoning and sour cream. Serve immediately.

BEST EVER CREAMY MASHED POTATOES

Steps:

• Tip the potatoes into a large pan, cover with cold water and sprinkle with a generous pinch of salt. Set the pan over a high heat and bring to the boil. Once boiling, reduce the heat to a simmer and cook for 15-20 mins until the potatoes are very tender - they should be able to be easily pierced with the tip of a knife. Drain well, then return to the pan and leave to steam-dry for 5 mins.
• Pass the potatoes through a ricer into a large bowl for a lump-free mash (you may need to do this in batches). Alternatively, mash with a potato masher until smooth, then press through a sieve using the back of a spoon to get rid of any remaining lumps.
• Tip the 50g Yeo Valley Organic salted butter, the milk and some seasoning into the bowl with the hot mash. Beat everything together with a wooden spoon or spatula until the butter has melted and the mixture is smooth and creamy. Add a splash more milk to loosen, if needed. Top with the remaining 1 tbsp butter and leave it to melt for a few seconds before serving.

RANCH MASHED POTATOES

Steps:

• boil and mash potatoes.
• add milk, sour cream, butter, and dip mix.

CREAMY RANCH MASHED POTATOES

Steps:

• In 3-quart saucepan, heat water and butter to boiling. Stir in warm milk, ranch dressing mix and sour cream; beat until smooth. Stir in 3 slices of the bacon and both pouches of potatoes just until moistened; let stand 1 minute. Stir with fork until smooth.
• Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.

RANCH MASHED POTATOES

Steps:

• In 3-quart saucepan, cover potatoes with water.
• Bring to a boil.
• Reduce heat to low and simmer 20 minutes or until potatoes are very tender; drain.
• Return potatoes to saucepan; mash.
• Stir in remaining ingredients.

RANCH MASHED POTATOES

Steps:

• Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork.
• Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth.
• Stir in Ranch seasoning and sour cream. Serve immediately.