Creamy Ranch Mashed Potatoes Recipes

Steps:

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

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.

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.

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.

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.

Steps:

• 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. Spoon potatoes into serving dish. Top with remaining crumbled bacon and the green onions.

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.

Steps:

• Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
• In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

Steps:

• In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.