Food recipes
Make-Ahead Ranch Mashed Potatoes
Make-Ahead Ranch Mashed Potatoes Ingredients: potatoes, raw, skin water, bottled, generic salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d cream, sour, cultured salad dressing, ranch dressing, re...
Make-Ahead Ranch Mashed Potatoes
Ingredients:
potatoes, raw, skin
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
salad dressing, ranch dressing, regular
butter, without salt
Directions:
Combine potatoes, water and salt in 2-quart saucepan.
Cook over high heat until water comes to a boil.
Reduce heat to low.
Cover; cook 15-20 minutes or until potatoes are fork tender.
Drain.
Mash potatoes with potato masher or electric mixer, gradually adding 2/3 cup milk.
Stir in sour cream and dressing mix.
Spread potatoes evenly into 1 1/2-quart casserole.
Pour remaining milk over potatoes.
Do not mix.
Dot with butter.
Cover; refrigerate 4 hours or overnight.
Heat oven to 400F.
Bake uncovered 20 minutes; stir.
Continue baking 20-30 minutes or until heated through.
Variation: To prepare 12 servings, double all ingredients except use 1 1/4 cups milk.
Cook potatoes as directed above.
Mash potatoes with potato masher or electric mixer, gradually adding 1 cup milk.
Stir in sour cream and dressing mix.
Spread potatoes evenly in 3-quart casserole.
Pour remaining milk over potatoes.
Continue as directed above.
Ingredients:
potatoes, raw, skin
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, sour, cultured
salad dressing, ranch dressing, regular
butter, without salt
Directions:
Combine potatoes, water and salt in 2-quart saucepan.
Cook over high heat until water comes to a boil.
Reduce heat to low.
Cover; cook 15-20 minutes or until potatoes are fork tender.
Drain.
Mash potatoes with potato masher or electric mixer, gradually adding 2/3 cup milk.
Stir in sour cream and dressing mix.
Spread potatoes evenly into 1 1/2-quart casserole.
Pour remaining milk over potatoes.
Do not mix.
Dot with butter.
Cover; refrigerate 4 hours or overnight.
Heat oven to 400F.
Bake uncovered 20 minutes; stir.
Continue baking 20-30 minutes or until heated through.
Variation: To prepare 12 servings, double all ingredients except use 1 1/4 cups milk.
Cook potatoes as directed above.
Mash potatoes with potato masher or electric mixer, gradually adding 1 cup milk.
Stir in sour cream and dressing mix.
Spread potatoes evenly in 3-quart casserole.
Pour remaining milk over potatoes.
Continue as directed above.