Ingredients
6 whole Russet Potatoes, Chopped Uniformly
2 ounces, weight Cream Cheese
1/2 cups Milk
1 stick Butter
1 teaspoon Salt
2 Tablespoons Dry Ranch Dressing Mix
Method
Sources
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Record your recipes and experiments — organized cooking journal
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Place potatoes in a large pot and add enough water to cover potatoes. Bring to a boil over medium high heat, then continue to cook over medium until potatoes are fork tender. Depending on the size of the potato chunks this will take 10-20 minutes. When potatoes are fork tender turn off heat, drain, and return potatoes to pot. Place the pot back on the burner (still off) so potatoes can steam. Add cream cheese, milk, butter, salt and ranch mix. Mash/whip until creamy! If I had some bacon in the house ... oh, man. You may want to try these topped with bacon and cheese for an extra special calorie fest!