Best Make Ahead Ranch Mashed Potatoes Recipes

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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

CREAMY RANCH MASHED POTATOES (MAKE AHEAD OPTION)



Creamy Ranch Mashed Potatoes (Make Ahead Option) image

How to make Creamy Ranch Mashed Potatoes (Make Ahead Option)

Provided by @MakeItYours

Number Of Ingredients 6

10 medium russet potatoes, peeled and halved
1/2 cup butter, cut into cubes
1 (8 ounce) 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.

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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