This may be completely prepared and refrigerated up to 48 hours until ready to bake, use only russet potatoes and do not slice the potatoes leave them whole while cooking

Do not use the bottled dressing for this only dry mix and prepared with sour cream and mayonnaise, and for best flavor I recommend Hidden Valley dry mix, if desired omit the paprika and sprinkle 1 to 1-1/2 cups cheddar cheese on top after baking then return to oven for 5-8 minutes to melt the cheese

Servings

INGREDIENTS:

12 medium russet potatoes, peeled, leave potatoes whole do not slice (medium potatoes measuring about 4-inches in length and 2 inches wide, does not have to be exact)

1/3 cup butter, cubed

1 cup prepared Hidden Valley dry Ranch salad dressing mix (mix must be prepared with half mayonnaise and sour cream, then measured to 1 cup, save any remaining dressing for to use another time)

2 cups shredded sharp cheddar cheese

1/4 pound sliced bacon, cooked and crumbled (can use more bacon)

salt and fresh ground black pepper, to taste

paprika

INSTRUCTIONS:—————————————–

Preheat oven to 350 degrees F.

Grease a 13  x 9-inch baking dish (an 11 x 7-inch pan will work also but it will be very full)

Place whole potatoes in a large saucepan and cover with water; bring to a boil, reduce heat cover and simmer until fork-tender tender (because the potatoes are cooked whole cooking time may take about 25 minutes).

Transfer potatoes to a large bowl, add in butter then mash.

Stir in prepared ranch salad dressing, cheddar cheese and bacon (the mixture will be slightly orange in color).

Season with salt and pepper to taste

Spread into baking dish.

Sprinkle lightly with paprika.

*** At this point you may cover and refrigerate until ready to bake (up to 24 hours).

Bake uncovered for 20 minutes or until heated through.

Step-by-step instructions to create the perfect gnocchi, use only russet potatoes or you will have a “gluey glob”!

Gnocchi may be frozen, place gnocchi on a baking sheet, freeze until firm then toss into a freezer bag, drop gnocchi into boiling water from frozen state 

Servings 6

INGREDIENTS:

4 medium russet potatoes, peeled and quartered

1 large egg, lightly beaten

3 teaspoons salt, divided

1-3/4 to 2 cups all-purpose flour

about 3 quarts water

pasta sauce or alfredo sauce

INSTRUCTIONS:———————————————-

Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, cover and cook for 15-20 minutes or until just fork-tender.

Transfer to a bowl then mash until very smooth.

Measure out 2 cups mashed potatoes then place into a large bowl (save any remaining  mashed potatoes for another use) cool the mashed potatoes slightly.

Stir in egg and 1 teaspoon salt.

Using a wooden spoon gradually beat in 1-1/2 cups flour until blended (dough should be firm and elastic, keep adding in more flour a small amount at a time if needed until you achieve that texture).

Turn onto a lightly floured surface; knead 15 times.

 Roll into about 1/2-inch -wide ropes.

Cut ropes into 1-inch  pieces.

Press down with a lightly floured fork.

In a large saucepan bring about 3 quarts of  water and remaining 2 teaspoons  salt to a boil.

Add gnocchi in small batches; cook for 8-10 minutes or until gnocchi floats to the top and are cooked through.

Remove with a slotted spoon.

Serve immediately with pasta sauce or alfredo sauce and Parmesan cheese (if not using right away toss the gnocchi generously with oil and refrigerate until ready to use, just heat in the microwave before serving).

You will also find this recipe and more of my favorites on Recipezazz.com

Servings 6-8

INGREDIENTS:

6 medium potatoes, peeled and cut into about 1/2-inch cubes

 1-1/2 cups coarsely crushed potato chips, divided

1 small onion, finely chopped

1/4 cup butter, melted

1/2 – 1 teaspoon garlic powder

1 teaspoon seasoned salt

fresh ground black pepper, to taste

INSTRUCTIONS:————————————————–

Preheat oven to 350 degrees F.

Grease a shallow 2-quart baking dish.

In a large bowl, combine the potatoes, 3/4 cup of crushed potato chips, onion, melted butter, garlic powder seasoned salt and black pepper; toss to combine.

Transfer to  baking dish.

Sprinkle with remaining 3/4 cup potato chips.

 Bake uncoveredfor 40-50 minutes or until potatoes are tender.

Make certain that the mashed potatoes are hot for easier spreading, a prepared pastry crust may be used in place of mashed potatoes omitting the parmesan cheese or cheddar cheese

Cooked turkey may be substituted for the chicken

Servings 4

INGREDIENTS:

1/3 cup butter

1 small onion, chopped

1 celery stalk, diced

3 garlic cloves, minced

1 tablespoon chicken bouillon granules

1/3 cup all-purpose flour

1-1/2 cups chicken broth

2/3 cup light cream

2 cups cubed cooked chicken (can use more)

1 cup frozen mixed vegetables

seasoned salt and fresh ground black pepper, to taste

3 cups hot mashed potatoes (can use more, the potatoes must be hot for easier spreading)

1/2 cup fresh grated Parmesan cheese (or can use 1 cup shredded cheddar cheese)

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease an 9-inch baking dish.

In a large saucepan melted the butter.

Add in onion and celery; saute until for (about 4 minutes).

Add in garlic and bouillon granules granules; cook for 2 minutes.

Add in flour; stir until blended.

Gradually stir in broth and light cream Bring to a boil stirring constantly for about 2 minutes or until thickened and bubbly.

Stir in chicken and frozen vegetables until combined, then heat through (about 15 minutes) .

Season with salt and pepper to taste, then transfer to baking dish.

Spoon the spread the hot mashed potatoes over the top then sprinkle with Parmesan cheese or shredded cheddar cheese.

Bake uncovered for 30-40 minutes or until hot.

You will also find this recipe on Recipezazz.com

I use my Kitchen Aid stand mixer for mixing, use only russet potatoes for this and do not slice the potatoes they will absorb too much water

Servings 4-6

INGREDIENTS

8 medium russet potatoes, peeled (leave whole, do not slice)

12 garlic cloves, peeled

1/2 cup butter, softened

1/2 cup heavy (33-35%) whipping cream

1 (3-ounce) package cream cheese, softened

2 teaspoons salt, or to taste

Taken from my “Favorites” folder!

Servings 6 (all amounts may easily be doubled)

INGREDIENTS:

Cheddar Sauce:

1/4 cup all-purpose flour

2 cups light cream

1 1/4 cups shredded  cheddar cheese (a little more cheese won’t hurt!)

salt and fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper (optional)

Gratin:

2 pounds russet potatoes, peeled then cut into about 1/4-inch-thick slices

6 garlic cloves, chopped (do not finely mince)

1 1/4 cups hot prepared cheese sauce

1/4 cup freshly grated  Parmesan cheese

paprika

INSTRUCTIONS:———————————————-

Preheat oven to 350 degrees F.

Grease a 2-quart baking dish.

Place the potato slices and garlic cloves in a saucepan, and cover with water; bring to a boil until just tender (about 7-8 minutes) drain.

Prepare cheese sauce; place the flour in a medium heavy saucepan; gradually add the light cream stirring with a whisk until smooth and blended.

Place over medium heat; cook until thick (about 8 minutes).

Season with cayenne pepper, salt and black pepper if desired)

Arrange half of the cooked potatoes and garlic in baking dish.

Pour half of the sauce mixture over potatoes.

Repeat the procedure with remaining potatoes and garlic and remaining sauce mixture.

Sprinkle with Parmesan cheese and paprika.

Bake for about 25 minutes or until bubbly.

Servings 8

INGREDIENTS:

10 medium russet potatoes, peeled (do not slice potatoes, leave whole)

5 large garlic cloves, peeled

1/3 cup butter

1/3 cup heavy (35%) whipping cream, warmed

1/3 cup grated Parmesan cheese

salt, to taste

fresh ground black pepper, optional