Ingredients Jump to Instructions ↓

  1. 2 pounds (4 cups) peeled potatoes, cut into 1-inch pieces

  2. 1/3 cup water

  3. 1/2 teaspoon salt

  4. 1 cup milk

  5. 1/3 cup sour cream

  6. 1 1/2 teaspoons dry ranch salad dressing mix

  7. 2 tablespoons butter or margarine

Instructions Jump to Ingredients ↑

  1. 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 until potatoes are fork tender (15 to 20 minutes). 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 (205°C). Bake uncovered for 20 minutes; stir. Continue baking for 20 to 30 minutes or until heated through.


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