Cheesy Ranch Mashed Potatoes

Servings: About 6 

  • 6 medium red potatoes
  • 1/3 cup sour cream
  • 1 cup half and half
  • 1 16oz. packet of dry Ranch seasoning
  • 4 tbsp. butter
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp. fresh dill, finely chopped
  • Salt & black pepper, to taste
  1. Cut potatoes into quarters, place in a pot, and cover with water. Bring to a boil and continue to cook on high for 15-20 minutes, until potatoes are tender and split up easily when pierced with a fork.
  2. Drain water, and place potatoes back in the pot.
  3. Add butter, sour cream, half and half, dry Ranch.
  4. Mash using a potato masher.
  5.  Mix in shredded cheddar and chopped dill. Season with salt and pepper to your liking.
  6. Serve up with an extra pat of butter on top (optional) and another sprinkle of fresh dill.
**I like my potatoes skin-on, and with red potatoes, the skins are nice and thin and make for a rustic presentation. If you really dislike skins, you may peel the potatoes before quartering OR after quartering, boiling, and cooling enough so the potatoes aren't too hot to handle.


Peter Bradin said…
A wonderfully dangerous recipe for those of us who love potatoes in any kind of way. Delicious and easy, even for a 71-year-old single guy.