Make Ahead Ranch Mashed Potatoes Recipes

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RANCH MASHED POTATOES



Ranch Mashed Potatoes image

Surprise your guests with the creamiest, most flavorful mashed potatoes ever.

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 3

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

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.

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first.

Provided by Carol Evans

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h20m

Yield 12

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cubed
2 (3 ounce) packages cream cheese
8 ounces sour cream
½ cup milk
2 teaspoons onion salt
ground black pepper to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place potatoes in a large pot of lightly salted water. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash.
  • In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt, and pepper. Transfer to a large casserole dish.
  • Cover, and bake for 50 minutes in the preheated oven.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 35.8 g, Cholesterol 24.7 mg, Fat 9.3 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.8 g, Sodium 369.6 mg, Sugar 0.5 g

ORIGINAL RANCH MASHED POTATOES



Original Ranch Mashed Potatoes image

Tender Idaho potatoes are blended with a creamy, spicy butter sauce for a delicious variation on a classic side dish.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 50m

Yield 4

Number Of Ingredients 7

2 pounds peeled Idaho potatoes, chopped
3 tablespoons butter, softened
⅓ cup half-and-half
1 tablespoon chipotle peppers in adobo sauce
2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
1 pinch Salt to taste
1 pinch Pepper to taste

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.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 42.6 g, Cholesterol 30.4 mg, Fat 11.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 175.3 mg, Sugar 1.4 g

CREAMY RANCH MASHED POTATOES (MAKE AHEAD OPTION)



Creamy Ranch Mashed Potatoes (Make Ahead Option) image

These potatoes are simply heavenly, start with 1/2 package of the ranch dressing and add in more at the end of mixing.

Provided by Kittencalrecipezazz

Categories     Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 6

10 medium russet potatoes, peeled and halved
1/2 cup butter, cut into cubes
1 (8 ounce) package cream cheese, cut into cubes and softened
1 cup sour cream
1 (1 ounce) hidden valley dry ranch dressing mix (start with 1/2 package adding in more to taste)
milk (optional and as needed for extra creaminess, or use whipping cream) (optional)

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.

Nutrition Facts : Calories 373.8, Fat 22.1, SaturatedFat 13.9, Cholesterol 59.5, Sodium 157.5, Carbohydrate 38.8, Fiber 4.7, Sugar 1.8, Protein 6.8

EASY RANCH MASHED POTATOES



Easy Ranch Mashed Potatoes image

Take mashed potatoes to the next level with zesty Hidden Valley Ranch seasoning. Our easy ranch mashed potatoes recipe is the perfect gluten-free side dish.

Provided by Hidden Valley

Categories     Sides

Time 30m

Yield 6

Number Of Ingredients 6

2 lbs. Idaho potatoes
3 tablespoons butter
1/3 cup half-and-half
2 tablespoons Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix Shaker
salt
pepper

Steps:

  • Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter and half-and-half 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.

Nutrition Facts :

MAKE-AHEAD MASHED POTATOES



Make-Ahead Mashed Potatoes image

These creamy mashed potatoes can be made in advance and then stored in the refrigerator or freezer until you are ready to serve them. Slowly heating them in the oven is the perfect way to maintain the fluffiness of the potatoes without making them gluey, which can happen if you heat them to fast and too hot (we're looking at you, microwave).

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield About 9 cups

Number Of Ingredients 4

4 pounds russet potatoes (about 6 large potatoes)
Kosher salt and freshly ground black pepper
1 1/2 sticks (12 tablespoons) unsalted butter
1 1/4 cups heavy cream or half-and-half (see Cook's Note)

Steps:

  • Lightly scrub the potatoes. Put them in a large stockpot, fill with cold water to cover by about 2 inches and season generously with salt. Bring to a boil, then lower the heat to maintain a strong simmer and cook until the potatoes are fork-tender in the center, 50 to 55 minutes.
  • Drain the potatoes in a colander in the sink. Let cool enough so that you can handle them, about 10 minutes. It is important that the potatoes do not cool too much because they will mash more easily when hot.
  • Meanwhile, add the butter to the same pot that you used to cook the potatoes (no need to clean it). Melt completely over medium heat, stirring occasionally, 2 to 3 minutes. Turn off the heat.
  • Heat 3/4 cup of the cream in a microwave-safe measuring cup or bowl until steaming and set aside.
  • Holding the potatoes in a clean kitchen towel, gently peel the skins off with a paring knife. Quarter the potatoes and put them in the pot along with 2 1/2 teaspoons salt. Use a potato masher to mash the potatoes until smooth and fluffy (see Cook's Note).
  • Add the cream and stir until combined. Season with pepper and additional salt if needed. Allow to cool to room temperature, then transfer to an airtight container and refrigerate for up to 2 days or freeze up to 3 months.
  • To reheat refrigerated mashed potatoes: Position a rack in the center of the oven and preheat to 350 degrees F. Spoon the mashed potatoes into a 13-by-9-inch baking dish. Drizzle with the remaining 1/2 cup cream. Stir until combined, making sure there are no pools of cream at bottom of the baking dish.
  • Cover with foil and bake for 20 minutes. Remove from the oven and gently stir the mashed potatoes. Cover again and continue to bake until the potatoes are hot and steamy, 20 to 25 minutes more. Season with additional salt and pepper if needed.
  • To reheat frozen mashed potatoes: Thaw the potatoes completely in the refrigerator and cook according to the same directions as refrigerated potatoes but do not add cream. The potatoes might seem watery at first but will thicken as they heat up.
  • Transfer the hot mashed potatoes to a large bowl for serving.

MAKE AHEAD RANCH MASHED POTATOES



Make Ahead Ranch Mashed Potatoes image

Just pop them in the oven! No last minute preparation or dirty pans. To save time you can reheat the potatoes in a microwave. Cook on High 15-20 minutes stirring 3 times. Cooking time includes reheating.

Provided by Lorac

Categories     Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 6

4 medium baking potatoes, peeled and cut into chunks (about 2 pounds)
3/4 cup milk
1 (1 ounce) envelope ranch dressing mix
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter

Steps:

  • In 3-quart saucepan, cover potatoes with water.
  • and bring to a boil.
  • Reduce heat to low and simmer 20 minutes or until potatoes are fork tender, drain.
  • Combine 3/4 cup milk and ranch dressing mix.
  • Mash the potatoes gradually adding the milk mix.
  • Stir in the sour cream and spoon the potatoes into a 1 1/2 quart baking dish.
  • Pour 1/4 cup milk over the potatoes, dot with butter, cover and refrigerate for 4 hours or overnight.
  • To serve, bake the potatoes (uncovered) at 400°F.
  • for 20 minutes.
  • Stir and bake another 25-30 minutes or until heated through.

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