Creamy Mashed Potatoes II

SUBMITTED BY: AMANDA43 PHOTO BY: Suemck

"Creamy mashed potatoes with ranch seasoning in them. Grandma Jan's Thanksgiving dinner mashed potatoes. For a variation, try sprinkling your favorite shredded cheese over the top before baking."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

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INGREDIENTS

8 large potatoes, peeled and cubed
4 ounces cream cheese
1/3 cup butter
8 ounces sour cream
1/2 (1 ounce) package dry Ranch-style dressing mix

READ REVIEWS (32)

DIRECTIONS

Preheat the oven to 350 degrees F ( 175 degrees C).
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Drain water, and add cream cheese, butter, sour cream and ranch dressing mix. Mash until creamy using a potato masher or electric mixer. Spread evenly in a large baking dish.
Bake for 30 minutes in the preheated oven, until the top is golden brown.

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REVIEWS

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Reviewed on Jul. 17, 2005 by COYOOOOOTE

I added more of the sour cream and ranch than called for. It was great. I might try just adding premade ranch next time.

7 users found this review helpful

Reviewed on Jan. 22, 2006 by TUNISIANSWIFE

These were great! A nice change from the ordinary. The only changes I made were cooking my potato cubes in water with chicken base (similar to boullion but in a loose powder). I did not even add any butter and they didn't need it. I taste-tested at the end to check for any salt addition, as I had the boullion and ranch mix with salt already in there; they only needed a sprinkle. They were so whippy light and thank goodness my electric mixer didn't give out until the very end!UPDATE:1/22/06...Since I love the flavor of these I wanted to make again and didn't have sour cream...no problem! I just omitted it, again did not add any butter and just used the cream cheese and broth liquid from cooking potatoes in. I grated some fresh romano cheese on top and into the oven...mmmmm, sooo good! Texture and everything was still superb!

4 users found this review helpful

Reviewed on Nov. 7, 2007 by Maryann

This was really good. The only thing off for me was how thick it was. I used 8 oz cream cheese, 8 oz sour cream and about 4 - 8 oz ranch sauce along with 1/3 cup butter AND about 1/4 - 1/2 cup half/half. And I topped it with about a cup of mozzeralla cheese before I baked it. Only after ALL those additions was it a good texture for me. My husband LOVED it and so did I with the changes. Next time, in addition to the ranch dressng I will use a packet of the ranch.

1 user found this review helpful

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