Ranch Potatoes

Donna Brown

By
@gabbiegirl

I received this from a dear friend. It is my daughter-in-law's favorite potato casserole recipe. It is full of flavor and will be really good with most any meal. I believe this recipe came from a church cookbook and makes a lot, but it is very easy to half. I just use as many potatoes as I think I'm going to need for the number of people I am feeding, then add rest of ingredients accordingly.


Featured Pinch Tips Video

Ingredients

10
medium potatoes
1
pkg. dry ranch dressing mix
1
lb. velveeta cheese (or cheddar, if you prefer)
2
tablespoons dijon mustard
1
cup mayo
1
pint sour cream or more if you desire
green onions, chopped with green tops
desired amt. cooked, chopped bacon or package of oscar mayer real bacon pieces
salt/pepper to taste

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray 9 x 13 casserole dish with cooking spray. Peel and cut potatoes into small pieces. Put in saucepan and cover with cold tap water, add salt and boil until almost tender (you will finsh cooking them in the oven.) Drain potatoes. At this point you can either leave them in small pieces or with potato masher "smash" them - not like completely smooth mashed potatoes, but in between. Cut Velveeta into cube size or grate. Chop green onions. Mix all in ingredients, leaving some of the cheese for topping. Bake about 30 minutes or until tender and bubbly. I have to leave out the onions for some of my "picky eaters", but I included them as they are in the recipe. I have also used sharp cheddar cheese, which is very good, also.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy