This is one of those recipes that I just came up with one night and had no clue it would be so good! I mean, I know how to make basic, extra creamy, garlic, whipped….so many different kinds of mashed potatoes, and they are good but this time I just rocked my mashed potatoes, if I do say so myself 🙂 Until recently my daughter wouldn’t touch any kind of potatoes except French fries. Since she started preschool this past fall, she has eaten mashed potatoes at school, and maybe once or twice at home, but she still doesn’t love them. She LOVES ranch dressing though, so I thought she might eat these. I was wrong. No matter how much I tried to convince her they tasted like ranch dressing, she wouldn’t try them. Oh, well, maybe next time!
Since I just made these for my husband and myself basically, what I’m giving you here doesn’t make a lot, but it’s easy to change to how many people you want to serve. I figure about two potatoes per person, that way you MIGHT have some left over, but I have to warn you I liked these better than the main dish that day so between the three of us there wasn’t any left!
Ranch Red Skinned Mashed Potatoes
6 medium red potatoes, scrubbed well and unpeeled with any bad spots cut off
1/2 cup heavy cream
2 tablespoons powdered ranch dressing mix
2 tablespoons butter
Put enough water to cover the potatoes into a pot large enough to hold them. Slice the scrubbed potatoes thin, add to the pot, add salt and bring to a boil. Reduce heat slightly and cook for 15-20 minutes or until potatoes are soft. Drain the potatoes and return to the turned off burner ( the heat helps absorb the extra cream, while the larger amount of cream makes the potatoes easy to mash) and pour in the cream, ranch dressing mix and butter. Mashed with a potato masher until desired consistency. I like mine pretty smooth, but not completely! Enjoy!!
Linked to: Sunflower Supper Club Weekend Potluck