Original Ranch Mashed Potatoes Recipes

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:

• 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:

• 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:

• 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.

Steps:

• 1. Pierce skin of potatoes with fork; microwave 8 to 10 minutes or until tender. Mash with fork. Add dressing mix, milk and butter to potatoes; stir well.
• 2. Tips: Of course you can boil the spuds and just up the cooking time. Below are some other variations they had posted, one even uses cauliflower. I did not bother to give the directions for all of them as it is the same boil mash mix eat.
• 3. 1 tablespoon (7 ounces) canned chipotle peppers in adobo sauce 2 pounds Idaho potatoes, peeled and chopped 2 tablespoons Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 3 tablespoons butter, softened Salt and pepper to taste 1/3 cup half-and-half
• 4. 1/2 cup finely shredded sharp Cheddar cheese 1/2 cup Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip 1/4cup Minced green onions 2-1/2 cups prepared mashed potatoes
• 5. 1/2 cup sour cream 1 packet (1 ounce) Hidden Valley Original Ranch Salad Dressing & Seasoning Mix 2 pounds russet potatoes, peeled and cut into 1-inch cubes
• 6. 1/4 teaspoon salt 1 head cauliflower, washed and broken into florets (about 4 cups florets) 1 tablespoon fat-free milk 1 tablespoon light margarine (tub-style) or butter 1/3 cup Hidden Valley The Original Ranch® Dressing Light

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:

• 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.

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:

• 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.