Peel and cube potatoes and bring to a boil. Boil until potatoes easily break apart with a fork, approximately 15 to 20 minutes. Drain potatoes thoroughly and add butter.
Allow butter to completely melt and stir. Add sour cream, ranch salad dressing and half of the heavy whipping cream and mash potatoes with a masher. Add the rest of the heavy whipping cream to the potatoes and continue to mash, adding more whipping cream if needed. Fold in Velveeta Cheese and place back on the stove on low heat, stirring occasionally until the cheese has melted. Add salt and pepper to taste. Serve.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 99 (37%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 23.5mg||7 %|
|Sodium 145.9mg||5 %|
|Potassium 966.5mg||25 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 33.7g|
|Protein 5g||7 %|
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Calories per serving: 267
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