Make-Ahead Ranch Mashed Potatoes
Simplify meal preparation by having accompaniments like these potatoes ready to heat and serve. They taste freshly prepared, but without any fuss or extra dishes at serving time.
2 pounds (4 cups) peeled potatoes, cut into chunks
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 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.
- Preheat 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.
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.