Easy Ranch Mashed Potatoes
These ultra-creamy, insanely flavorful mashed potatoes are made with just four ingredients. Super easy to make and perfect for any occasion.
Your mixer does all the work in this recipe!
Instead of using a potato masher, your mixer makes quick work of getting the potatoes creamy (not gummy, like a food processor can do). If you’d rather mash the potatoes by hand, you certainly can!
I used Idaho/russet potatoes, but you can make changes. Feel free to use skin-on gold or red potatoes if desired!
I love using ranch dressing mix in my mashed potatoes
It’s a one-stop-shop for great flavor! I used one packet of the original ranch salad dressing mix. There are many other varieties and options out there, so choose what you like!
You can make these mashed potatoes in advance
Prepare them as directed and let them cool to room temperature. Cover with plastic wrap and refrigerate for up to 3 days. Reheat in a 300-degree oven (covered with a lid or foil) until warm all the way through.
Easy Ranch Mashed Potatoes
Ingredients
- 4-5 Idaho/russet potatoes
- 4 tablespoons butter, plus more for the top if desired
- 1/2 cup milk, or more if desired
- 1 packet, 1 ounce ranch salad dressing mix
- Salt and freshly ground black pepper
Instructions
- Peel the potatoes and cut them into 2-inch chunks. Place the potatoes in a large saucepan or stock pot and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 8 to 10 minutes, until the potatoes are fork tender.
- Drain and transfer the potatoes to the bowl of an electric mixer. Add the butter, milk, and ranch dressing packet. Beat on medium-low speed until the butter melts and the potatoes are creamy (or leave some lumps if that’s your preference).
- Season to taste with salt and black pepper. Transfer to a serving bowl and, if desired, top with small pieces of butter before serving.