A wonderful take on a traditional side dish combines creamy, spicy butter sauce with tender Idaho potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 pounds peeled Idaho potatoes, chopped
- 3 tablespoons butter, softened
- ⅓ cup half-and-half
- 1 tablespoon chipotle peppers in adobo sauce
- 2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- 1 pinch Salt to taste
- 1 pinch Pepper to taste
Instructions
- Place potatoes in large pan with water over high heat and boil until tender but still firm, about 15-20 minutes. Heat butter, half-and-half and peppers in saucepan over low heat until combined. Drain potatoes and place in mixer with butter sauce. Add dressing mix and process until smooth. Season with salt and pepper.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 175 mg |
| Sugars | 1 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
This was a very different and interesting way to do potatoes but I think it could have easily called for half of the ranch powder and no salt. The ranch overpowered any flavor from the chipotles
We added milk to taste, and you can replace sour cream and powdered seasonings for ranch dressing, I would make it again!!
I have made this a few times and it is well… the way it sounds… AMAZING!!!