• You may peel potatoes and cut them into chunks before boiling OR skip the peeling when using a potato ricer (as shown), wash well, and cut potatoes in half.
• Place potatoes in a large pot or Dutch oven and cover with water. Bring to a boil and cook until fork-tender, about 20–25 minutes. Potatoes should be soft in the center.
• Drain potatoes well in a colander and discard the cooking water.
• Return the empty pot to the warm (turned-off) burner. Add butter and allow it to melt from the residual heat.
• Return the hot potatoes to the pot with melted butter using one of the following methods:

Potato Ricer (smoothest - skins can stay on during boiling)

• Press hot potatoes through a ricer back into the pot. The peels will remain in the ricer — discard them as you go.

Hand Masher (peel before boiling recommended)

• If you prefer to use a masher, peel potatoes before boiling. Return cooked potatoes to the pot and begin to mash with the melted butter.

Stand Mixer (peel before boiling recommended)

• If using a mixer, peel potatoes before boiling. Transfer cooked potatoes to mixer bowl with butter and begin to mix on low speed.

Add the Remaining Ingredients

• Add salt, pepper, garlic powder, milk (start with half), heavy cream (start with half), ranch dressing, and sour cream.
• Stir, mash, or mix gently until fully combined and fluffy. Do not overmix.
• Add more milk and cream gradually until you reach your desired consistency.
• Serve immediately, or transfer to a slow cooker or warming dish to keep warm.