Garlic Cheddar Potatoes

Peel and cube the potatoes (into roughly 1/2″ pieces). Place the potatoes in a large saucepan, fill with water (about 1″ above potatoes), and bring to a boil; reduce heat to medium and let boil 15-20 minutes or until fork tender, stirring occasionally.

When potatoes are done, drain them, pour out the water and then return the potatoes to the pan. Add the butter, Ranch dressing, and seasonings. Mash all ingredients with a potato masher until well combined (leaving a few chunks if you want, I like really smooth potatoes so I beat the heck out of them). Once thoroughly mashed, taste and adjust seasonings as needed (personal preference). Stir in the milk until desired consistency is reached (adding more if needed). Fold in the cheese and voila! Garlic cheddar mashed potatoes!

*This is my quick version of twice baked potatoes. I usually don’t have 2 hours to make potatoes so I make these instead. They’re great next to a big steak or my fake steak (listed in the recipe section).

**Feel free to be creative and use whatever cheese you have on hand. I’ve used a mozzarella/provolone blend before with great results too.