4 medium baking potatoes (such as russet, round white, or yellow) (about 1-1/4 pounds)
1/3 cup light dairy sour cream ranch dip
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon snipped fresh chives or parsley
1 tablespoon butter or margarine, melted
Snipped fresh chives or parsley (optional)
If desired, peel potatoes. Cut up potatoes.
In a medium covered saucepan cook potatoes in boiling salted water for 20 to 25 minutes or until tender; drain.
Transfer potatoes to a large mixing bowl.
Beat potatoes with an electric mixer on low speed until mashed.
Add sour cream ranch dip, salt, and pepper; beat until well mixed.
Fold in the 1 tablespoon snipped chives.
Spoon mixture into four 8-ounce casseroles.
Drizzle with melted butter.
Bake, uncovered, in a 350 degree F oven for 20 to 25 minutes until heated through.
To serve, if desired, garnish with additional snipped chives.
Makes 4 side-dish sevings.