Cheddar Ranch Mashed Potatoes

Creamy potatoes mashed with a buttery, scalded milk slurry of herbs and ranch dip mix. That’s the secret - the scalded milk. Pure joy on a spoon...

Why scald the milk? Because when you heat milk until it's bubbling, it adds a depth you simply don't get from cold milk. Plus, it's a great way to melt the butter and get the herbs and ranch seasoning mix to release their flavors into the milk (it pays to invite those ingredients to the party early - think of it as happy hour before they meet the potatoes).

How to mash? Mash with your favorite hand masher, OR combine everything in your stand mixer and let the paddle attachment do the work. Just don't use the food processor - the blade-and-speed combination creates gummy spuds.

Want to prep ahead? Great! This is the perfect make-ahead side dish for Thanksgiving and beyond. You can assemble the potatoes up to 3 days in advance. Simply prepare them as directed below and cover with plastic (before baking). Refrigerate until ready to bake - just pull the dish from the fridge 30 minutes before baking and remove the plastic wrap.

Cheddar Ranch Mashed Potatoes

2 pounds Russset potatoes, peeled and cubed
1 cup milk (I used 2%)
4 tablespoons butter
2 tablespoons dry ranch dip or ranch salad dressing mix (from a packet)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1/2 cup shredded sharp cheddar cheese
Scallions for garnish, optional

Preheat the oven to 350 degrees.
Place the potatoes ian a large pot and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil for 12 to 14 minutes, until the potatoes are fork tender.
Meanwhile, in a small saucepan, combine the milk, butter, ranch dip mix, onion powder, and garlic powder. Set the pan over medium heat and bring to a simmer. Reduce the heat to low and simmer for 2 minutes.
Drain the potatoes and transfer to a large bowl (or the bowl of a stand mixer). Add the milk mixture and mash or mix until blended and smooth. Season to taste with salt and pepper.
Transfer the potatoes to a shallow baking dish and top with the cheese.
Bake, uncovered, for 5 to 10 minutes, until the cheese melts. Top with scallions before serving if desired.

Serves 4-6