Ranch Potatoes

We really liked this simple way to make mashed potatoes special.  We actually prefer Russet potatoes to Yukon Gold’s, so that’s what I used here.  We like “Ken’s” brand salad dressings if we buy any, and it was excellent.  This would be a nice way to liven up holiday potatoes – multiply the recipe and keep it warm in a crock pot.  No gravy needed.  We enjoyed ours with steamed broccoli and some of brother-in-law Don’s smoked ham slices from the hog he had processed at the Leighton Locker in Leighton, Iowa.

                              Ranch Potatoes

  1 1/2      cups  Yukon Gold Potato (or russets) -- 4 medium

  2             tablespoons Butter – (light if desired)

     1/4      teaspoon  Salt

     1/2      teaspoon  Pepper -- freshly ground

     1/3      cup  Ranch Salad Dressing -- (reduced fat if desired)

  2             slices  Bacon

Bring potatoes and water to cover to a boil in a large Dutch oven; boil 15 to 20 minutes or until tender.  Drain; peel, if desired.

Beat potatoes at low speed with an electric mixer just until mashed. Add butter, salt and pepper, beating until butter is melted.  Gradually add dressing, beating just until smooth.  Top with crumbled bacon; serve immediately.

  "Southern Living Christmas Cookbook”

Per Serving: 199 Calories; 15g Fat (67.0% calories from fat); 4g Protein; 13g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 446mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Fat; 0 Other Carbohydrates.