Ingredients: |
Ingredients: 5 pounds Yukon Gold potatoes
1 tablespoon Kosher salt
20 large cloves garlic, roasted until creamy and mashed
Sea salt and Black pepper to taste
2 sticks butter
3/4 to 1 cup half & half, heated
8 ounces cream cheese, room temperature
3/4 cup sour cream
3 tablespoons Hidden Valley Ranch Dressing mix
Toppings:
Chopped fresh chives or green onions
Freshly-cracked black pepper
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Directions: |
Directions:1. Peel the potatoes. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water and add 1 tablespoon of Kosher salt.
2. Bring the potatoes to a boil on high heat. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water and return drained potatoes to pot for mashing.
3. Add both sticks of butter, mashed-roasted garlic, and cream cheese to the drained potatoes, cover, and allow both to melt. Meanwhile, while the butter and cream cheese are melting, heat the half and half until hot. Set aside until ready to use.
4. Using a hand mixer, begin mashing the potatoes. Add sour cream and Hidden Valley Ranch Dressing mix. Continue to mash.
5. Slowly add in the hot half and half and continue to mash and add small amounts of half and half until you reach your desired consistency.
6. Taste and adjust seasons as needed by adding more Hidden Valley Ranch Dressing mix, sea salt, and black pepper.
7. Serve with suggested toppings, if desired. |
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