Simplify meal preparation by having accompaniments
like these potatoes ready to heat. They taste freshly prepared,
but without any fuss or extra dishes at serving time.
- 2 pounds (4 cups) peeled potatoes, cut
into 1-inch pieces
1/3 cup water
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 1/2 teaspoons dry ranch salad dressing mix
2 tablespoons butter or margarine
- 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
- 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.
Makes 6 servings.
Tip: For faster heating, place potatoes
in microwave-safe casserole. To heat, microwave, covered, on
HIGH, stirring 2 or 3 times, until heated through (15 to 18 minutes).
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.