Potatoes With Ranch Dressing Food

RANCH POTATOES

Steps:

• Add the potatoes to a saucepan.
• Add water to cover.
• Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain.
• Place drained potatoes into a greased 13x9 inch baking dish.
• In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes.
• Sprinkle crumbled bacon and the remaining cheese over the top.
• Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender.

ORIGINAL RANCH ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place potatoes in a 1-gallon-size Glad® Zipper Bag and add oil; seal bag. Toss to coat.
• Add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and toss again until coated. Bake in ungreased baking pan for 30 to 35 minutes or until potatoes are brown and crisp.

ORIGINAL RANCH® ROASTED POTATOES

Steps:

• Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450 degrees F for 30 to 35 minutes or until potatoes are brown and crisp.

POTATOES WITH RANCH DRESSING

Steps:

• In a medium pot, bring potatoes to a boil over high in salted water and cook until tender when pierced with a knife, about 10 minutes. Meanwhile, in a large bowl, whisk together buttermilk, sour cream or Greek yogurt, and mayonnaise. Stir in fresh herbs, thyme, and garlic; season with salt and pepper. Drain potatoes and add to dressing. Toss to combine and serve immediately.

CHEDDAR RANCH POTATOES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Slice the potatoes in half, lengthwise, then slice each half lengthwise three times and across four times, to cube.
• Bring a large pot of water to a boil and drop in chopped potatoes, cook 10 minutes.
• Drain potatoes and mix in ranch, garlic powder, paprika, salt, and pepper.
• Transfer to a 9x13-inch (23x33 cm) baking dish.
• Bake for 30-35 minutes, or until nicely browned.
• While still hot, mix in cheddar and chives.
• Allow to cool for 5 minutes.
• Enjoy!

RANCH SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-inch square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

MASHED POTATOES WITH RANCH DRESSING

Steps:

• For ranch dressing:
• Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 2 days ahead. Cover and chill.
• For potatoes:
• Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoon coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (do not stir; potatoes should be fluffy). DO AHEAD: Potatoes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350°F. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving. Season potatoes to taste with more coarse salt and freshly ground black pepper.
• Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

MASHED POTATOES WITH RANCH DRESSING

Steps:

• Whisk first 7 ingredients together in small bowl to blend. Can be made 2 days ahead. Cover and chill.
• Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoons coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (DO NOT STIR; potatoes should be fluffy). Potatoes can be made 2 hours ahead. Let stand at room temperature.
• Preheat oven to 350 degrees. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving, if desired. Season potatoes to taste with more coarse salt and freshly ground black pepper.
• Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

RANCH POTATOES

Steps:

• Toss potatoes with dressing, salt and pepper. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with bread crumbs. Cover and bake at 375° for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender.

RANCH POTATOES

Steps:

• Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl.
• Before mashing potatoes, add the cream cheese, salad dressing, cream and salt.
• Beat with a mixer until smooth. Serve immediately.