- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh Italian parsley
- 1/2 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 5 3/4tto 6 pounds russet potatoes, peeled, cut into 1 1/2-inch chunks
- 1 tablespoon (or more) coarse kosher salt
- 3/4 cup heavy whipping cream
- 1/4 cup (1/2 stick) butter
Whisk all ingredients in small bowl to blend. DO AHEAD Can be made 2 days ahead. Cover and chill.
Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoon coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (do not stir; potatoes should be fluffy). DO AHEAD Potatoes can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 350°F. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 3/4 cup ranch dressing into potatoes; reserve remaining dressing for serving. Season potatoes to taste with more coarse salt and freshly ground black pepper.
Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 324.8 %Calories from Fat 47.6 Fat (g) 17.2 Saturated Fat (g) 7.1 Cholesterol (mg) 35.3 Carbohydrates (g) 39.0 Dietary Fiber (g) 3.4 Total Sugars (g) 2.6t Net Carbs (g) 35.6t Protein (g) 4.5Reviews Section
Creamy Ranch Crock Pot Potatoes
Cream cheese&hellipbutter&hellipranch dressing mix&hellipparsley&hellippotatoes. Did this ingredient list get your attention? It sure did mine! 😉 You MUST try these Creamy Ranch Crock Pot Potatoes. They have an amazing flavor and are melt in your mouth creamy.
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I am a potato girl. Growing up if I went to a steak house, my two sides were always, without fail, a baked potato and a baked sweet potato. I love loaded potato soup. I love Momma&rsquos mashed potatoes. It&rsquos not my fault really. I grew up in a very literal meat and potatoes family. Every meal had meat and every meal had some form of potatoes. Hi, my name is Lou, and I&rsquom a potato lover.
These Creamy Ranch Crock Pot Potatoes I adapted from Gooseberry Patch&rsquos Speedy Slow-Cooker Recipes sounded delicious. I mean, did you see the ingredients I listed?! I was drooling before I even got my first whiff of these amazing things&hellipand they smell heavenly! Young and old alike will love these yummy potatoes!
- 24 ounces baby Yukon Gold potatoes
- 2 teaspoons kosher salt, divided
- ¾ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 2 teaspoons powdered ranch dressing mix (such as Hidden Valley)
- Optional toppings: crumbled cooked bacon, sour cream, shredded cheese, scallions, buffalo shredded chicken, crumbled blue cheese
Place potatoes in a saucepan, and cover with water by 2 inches, add 1 1/2 teaspoons of the salt. Bring to a boil over high. Reduce heat to medium-high, and boil until fork tender, about 15 minutes. Preheat oven to 400°F.
Drain potatoes well let stand 5 minutes. Place potatoes on a single layer on a baking sheet lined with parchment paper. Using a potato masher or fork, gently press down on each potato to flatten, careful not to go all the way through. Allow steam and excess moisture to escape, about 3 minutes. Sprinkle each potato with pepper and remaining 1/2 teaspoon salt.
Whisk together butter, oil, and ranch mix in a small bowl until well blended. Drizzle approximately 1/2 teaspoon butter mixture over each potato. Bake in preheated oven until edges of skin are golden and crisp, 25 to 30 minutes. Add your favorite toppings. Serve as an appetizer or a side dish.
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Ranch Mashed Potatoes – No Gravy Needed
I recently discovered this great Ranch Mashed Potatoes recipe. No gravy needed! With the cheese, Ranch dressing, sour cream, and butter they’re delicious without gravy.
Plain mashed potatoes can get pretty bland if you serve them two or three times a week.
When I was growing up there was never just mashed potatoes. There were “taters and gravy”. We always had gravy.
These Ranch Mashed potatoes don’t need gravy! They make a great addition to any type of meat main dish and works well for leftovers.
Be sure follow Foodgasm Recipes on Pinterest for more great recipes.
Easy to make and needs no gravy! Perfect for something different in the mashed potato category.
- 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
- 1/2 cup butter softened
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.
Tips and Tidbits About Ranch Mashed Potatoes
Selecting The Right Potato
You should avoid waxy varieties like Red Bliss or any of the fingerling types. What you want for the best-mashed potatoes are varieties that have a high starch content. These will break down and absorb dairy better than the low starch varieties.
For fluffier mashed potatoes, use starchy potatoes, like Russets or Yukon Golds. Or better yet, use a combination of both.
Don’t Over Mash Potatoes
When potatoes are mashed they release their starch. The more you work the potatoes, the more starch gets released. When too much starch gets released, the potatoes become gummy, gluey, and unappetizing.
Overworking the potatoes can happen in a couple of ways: either by simply handling them too much, or by using a food processor, blender, or similar tool, which mixes the potatoes too aggressively.
Limit the amount you handle the potatoes. It’s best to use a ricer or food mill for fluffy, lump-free mashed potatoes.
Tips for making the best slow cooker ranch potatoes:
- Try to avoid over-mixing the mashed potatoes with an electric mixer. I found out the hard way that they become very sticky when they are mixed too much.
- If you like your mashed potatoes super creamy, feel free to add an extra 1/2 cup of sour cream to the mix.
- Want even more flavor? I sometimes throw cheese and bacon into the mix. Then I&rsquoll add a little more cheese on top when they&rsquore done. There&rsquos really no such thing as too much cheese! 🧀
How do I make Capital Grille’s Mashed Potatoes?
Start by washing the potato skins with a vegetable brush under cold water, then cut into large pieces.
Next, place the potatoes in a pot of cold water, bring to a boil and cook until the potatoes become soft when you insert a fork or tip of a knife into them. Drain the water then place potatoes back in the pot.
Finally, add the butter, heavy cream and salt and beat until whipped without lumps using an electric mixer. Add more cream gradually if needed.
Even my husband, who usually doesn’t like ANY kind of mashed potatoes, LOVED these. They’re so buttery, creamy and made a wonderful side dish especially with our ham I made on Christmas Eve.
Easy Ranch Potatoes
These beauts are tossed in olive oil and a packet of Hidden Valley Ranch Buttermilk dressing before they are browned to perfection. Even though they are oven baked, the olive oil gives the potatoes those crusty, crisp edges you expect in a good steak fry. Plus, the buttermilk ranch seasoning bakes all along the outside… TO DIE FOR!
- 4 Russet Potatoes, Washed
- 1 package Hidden Valley Buttermilk Ranch Dressing (1 Oz.)
- 3 Tablespoons Olive Oil
1. Preheat oven to 425ºF. Cut potatoes into quarters, then cut each quarter in half. Place in a large bowl.
2. Add ranch seasoning and olive oil. Stir until potatoes are well coated. Dump mixture onto a large baking sheet.
3. Bake for about 12 minutes. Using a spatula, turn potatoes over and place back in oven. (This helps both sides get crispy.) Cook for about 13 more minutes or until potatoes are golden brown. Enjoy!
This recipe contains 9 simple ingredients (including salt & pepper) and takes about 30 minutes total to whip up!
- Russet/Yukon Potatoes
- Ranch dressing (I used Primal Kitchen Vegan Ranch)
- Vegan butter ( I used Miyokos brand)
- Nutritional Yeast
- Garlic powder (can be subbed for roasted garlic)
- Salt & Pepper
- Fresh dill
- Fresh chives
View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.