This cheesy ranch mashed potato recipe is a fantastic twist on plain mashed potatoes. The recipe has been requested by everyone who has tried them. They go nicely with any kind of meat main meal and are terrific for leftovers.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 8 baking potatoes, peeled and quartered
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package dry Ranch-style dressing mix
- 1 cup sour cream
- ½ cup butter, softened
Instructions
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 25 minutes. Drain and mash.
- Beat cream cheese and dressing mix in a large bowl until smooth. Stir in mashed potatoes, sour cream, and butter; beat until desired consistency is reached.
Nutrition Facts
| Calories | 435 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 17 g |
| Sodium | 434 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
These are so good, I could make a meal out of them.
Cut in half, it is very good. I used pink Himalayan salt, fresh cracked pepper.
I found this recipe too tangy. I know that’s why lots of people like it, but it wasn’t suited to my taste.
Delicious
After my first time making these mashed potatoes I knew we would be eating them a lot! They are a great addition to my weekly recipes!
This was the best mashed potatoes recipe I have ever made. It is definitely going to be on my thanksgiving menu. Yum yum
I have made these many times and there’s not a spoonful leftover. These can be made the night before and put in a casserole dish and popped in the oven to heat the next day. This saves all the heat and hassle of mashed potatoes in the moment. Cover and refrigerate casserole overnight.
Perfect as is!
I thought these were good, but the family did like the tanginess of the sour cream.
I will make it again. It was a nice change from plain mashed potatoes. Even the kids loved it!
I added some green onions and bacon. Delicious with or without my changes.
I would definitely make some changes next time but they are definitely good. I think as I’ve heard others say that you really need to add ingredients “to taste” because it’s just WAY too much sour cream for my taste. I’d cut it down to a tablespoon rather than 1/4 c. Of sourcream. Or even omit the sourcream altogether.
I bake these babies in the oven for about a half hour on 350-375 then sprinkle shredded cheese over top and bake until melted. DEEELISH…..just be careful to use a tall baking dish because the sour cream makes this dish puff up while baking. Also, the potatoes stay extrememly hot for quite some time, so test before serving.
I struggled a little with this recipe because potatoes come in all different sizes making 8 potatoes a very vague measurement. After some trial and error, I’ve decided that 4 pounds of potatoes is the right amount to work with the other ingredients. I poked around at some other recipes that indicated 6 pounds would be better, but I thought that ratio was too bland. With 4 pounds, it was very flavorful!
Excellent recipe. I used red potatoes and left the skin on. I also added bacon pieces. Everybody loved it. I didn’t really pay too much attention to adding exact amounts of potatoes. But I did for all the other ingredients. Next time I’ll add some garlic because, we all love garlic also. This is a recipe we will make many more times. Thanks for sharing.
These were really good. Made as recipe stated but added bacon bits and cheddar cheese on top, cuz I had a taste for that, and then baked for about 15 minutes. The ranch mix made it very salty so beware! Glad I checked so I didn’t add extra. Had these with slow cooker country ribs and green beans. Yum!
We really enjoyed these potatoes! Very tasty. The Ranch was a little overpowering for me. I think next time I make these, I’ll use more potatoes and plan on leftovers.
Easy to make for a crowd and tasty, too
These potatoes are as well received in our family now as they were when I first started making them many years ago. There’s just something about that (Hidden Valley) ranch dressing mix that gives these mashed potatoes their distinct and unparalleled flavor. These potatoes, with their extra flavor, were perfect to accompany “Traditional Stuffed Peppers,” also from this site.
Excellent recipe! Very rich. I followed the directions exactly. This is a great twist on a classic side. Thanks!
Good but I prefer regular homemade mashed potatoes with butter and warm milk better.