Place the potatoes in a large pot and cover with cold water and add in salt. Place on the stove over high heat and bring to a boil. Reduce the heat to a simmer and cook the potatoes until they are fork-tender, about 30 minutes.
While the potatoes are cooking, heat the butter and half &half over medium heat until they reach a bare simmer.
Drain the potatoes well and pass them through a potato ricer into a large mixing bowl. If you do not have a potato ricer, a potato masher will work or even a sturdy wire whisk will work when the hot butter mixture is added to the potatoes
Add the hot butter mixture along with the sour cream, and ranch powder mix to the potatoes. If using the ricer, gently fold the ingredients into the potatoes until well combined. If using the potato masher, mash the ingredients, all at once into the potatoes.
Fold the cheese into the mashed potatoes and transfer to a baking dish or casserole.
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.