Category: Side Dishes

I recently discovered this great Ranch Mashed Potatoes recipe. No gravy needed! With the cheese, Ranch dressing, sour cream, and butter they’re delicious without gravy.

Plain mashed potatoes can get pretty bland if you serve them two or three times a week.

When I was growing up there was never just mashed potatoes. There were “taters and gravy”. We always had gravy.

These Ranch Mashed potatoes don’t need gravy! They make a great addition to any type of meat main dish and works well for leftovers.

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Ranch Mashed Potatoes

Prep Time

30 mins

Cook Time

25 mins

Total Time

55 mins

 

Easy to make and needs no gravy! Perfect for something different in the mashed potato category. 

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 280 kcal

Ingredients

• 8 baking potatoes peeled and quartered
• 1 8 ounce package cream cheese, softened
• 1 1 ounce package dry Ranch-style dressing mix
• 1 cup sour cream
• 1/2 cup butter softened

Instructions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
2. In a large bowl beat the cream cheese and dressing mix until smooth. Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

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Tips and Tidbits About Ranch Mashed Potatoes

Selecting The Right Potato

You should avoid waxy varieties like Red Bliss or any of the fingerling types. What you want for the best-mashed potatoes are varieties that have a high starch content. These will break down and absorb dairy better than the low starch varieties.

For fluffier mashed potatoes, use starchy potatoes, like Russets or Yukon Golds. Or better yet, use a combination of both.

Don’t Over Mash Potatoes

When potatoes are mashed they release their starch. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.

Overworking the potatoes can happen in a couple of ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.

Limit the amount you handle the potatoes. It’s best to use a ricer or food mill for fluffy, lump-free mashed potatoes.

Up Next: 

Slow Cooker Baked Potatoes

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The original Ranch Potatoes recipe is very good but for the perfect potato side dish, I think this Souped Up Ranch Potatoes recipe can’t be beaten!

The original Ranch Potatoes were only potatoes coated with oil and then Ranch Dressing and roasted in the oven.

This version is a casserole dish that combines cubed potatoes with a ranch/cream of mushroom soup sauce, cheese, and bacon.

Those ingredients alone should be enough to hint that this recipe is pretty good.

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Souped Up Ranch Potatoes

Prep Time

30 mins

Cook Time

42 mins

Total Time

1 hr 12 mins

 

You'll kick regular Ranch Potatoes to the curb once you try this souped up version! 

Course: Side Dish

Cuisine: American

Servings: 6

Calories: 325 kcal

Ingredients

• 8-10 medium potatoes
• 1 can of condensed cream of mushroom soup 1 ½ cups milk
• 1 envelope dry ranch dressing mix
• 2 cups shredded cheddar cheese divided
• Salt and pepper to taste
• 6 bacon slices cooked until crispy and crumbled

Instructions

1. Preheat your oven to 350 degrees F. Spray a 9x13 casserole with cooking spray.
2. Cut the potatoes into 1/2 cubes. Place them in a large pot and cover with water. Bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain.
3. Grease a 13×9 inch casserole dish.
4. In a mixing bowl combine the cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and salt and pepper to taste.
5. Pour the mixture over potatoes in the casserole dish.
6. Sprinkle the remaining cup of cheese and the crumbled bacon over the top.
7. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.

Enjoy these Souped Up Ranch Potatoes!

Up Next:

Five Minute Microwaved Mashed Potatoes

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Hasselback Garlic Potatoes is like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.

The hasselback potato is clearly the most impressive spud to ever call itself a side dish.

Want one more reason to make them tonight?

How about the fact that despite their frilly fancy-pants appearance, they take no more time and just a little more effort than your average foil-wrapped baked potato.

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Hasselback Garlic Potatoes With Bacon & Cheese Recipe

Prep Time

20 mins

Cook Time

1 hr 20 mins

Total Time

1 hr 40 mins

 

A potato side dish that sure to impress even though it's really easy to make! 

Course: Side Dish

Cuisine: American

Servings: 2

Calories: 360 kcal

Ingredients

• 16 ounces potatoes
• 3 to 5 garlic cloves thinly sliced
• 4 tablespoons butter melted
• 2 tablespoons olive oil
• salt and fresh black pepper
• Fresh chives diced
• Bacon cut into large chunks
• Shredded Cheese of your choice- 1-cup
• Sour Cream

Instructions

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
4. Place on a baking sheet lined with foil and sprinkle generously with salt and pepper and place in the oven.
5. When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with a heaping helping of shredded cheese.
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour.

Recipe Notes

Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

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