Cut potatoes into quarters, place in a pot, and cover with water. Bring to a boil and continue to cook on high for 15-20 minutes, until potatoes are tender and split up easily when pierced with a fork.
Drain water, and place potatoes back in the pot.
Add butter, sour cream, Half and Half, dry ranch.
Mash using a potato masher.
If you like your mashed potatoes cheesy, this is a dish you've got to try. Just a few additions to your normal mashed potato recipe can put a delicious twist on them; here's how Vanessa changes things up.
6 medium red potatoes
⅓ cup sour cream
1 cup Half and Half
1 16-oz. packet of dry ranch seasoning
4 tbsp. butter
½ cup shredded cheddar cheese
2 tbsp. fresh dill, finely chopped
Salt & black pepper, to taste
Mix in shredded cheddar and chopped dill. Season with salt and pepper to your liking.
Serve up with an extra pat of butter on top (optional) and another sprinkle of fresh dill.
**I like my potatoes skin-on, and with red potatoes, the skins are nice and thin and make for a rustic presentation. If you really dislike skins, you may peel the potatoes before quartering OR after quartering, boiling, and cooling enough so the potatoes aren't too hot to handle.
Servings: Approx. 6