A great make-ahead mashed potato recipe for holiday or weeknight dinners! These potatoes taste freshly prepared, but without any fuss or extra dishes at serving time.
6 cups water
2 pounds (4 cups) peeled potatoes, cut into 1-inch pieces
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 tablespoon dry ranch salad dressing mix
1/8 teaspoon salt
2 tablespoons Land O Lakes® Butter
Combine water, potatoes and 1/2 teaspoon salt in 4-quart saucepan. Cook over high heat until water comes to a boil. Reduce heat to low. Cover; cook 10-12 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 400°F.
Bake uncovered 20 minutes; stir. Continue baking 20-30 minutes or until heated through.
For faster heating, place potatoes into casserole dish. Microwave, covered, stirring 2 or 3 times, 15-18 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.
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Easy and delicious!
Increasing the ranch dressing mix by another teaspoon worked well.
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