I came up with this version...Better than its cousin-- “funeral” potatoes…
Steam, bake or boil approximately 7-9 potatoes until slightly soft but not mushy. After cooking, peel or leave the peelings on and cut into 1/2" pieces. The amount depends on the size of potatoes etc. This recipe serves about 10.
1 large 26 oz can of Healthy Choice Cream Chicken soup (or Cream Mushroom, etc.)
1 cup sour cream
1/2 cup Ranch dressing
Optional: Italian dressing
1-2 cups shredded cheddar cheese
Optional ingredients--fresh herbs, chopped peppers, mushrooms, bacon, parsley
Leftover vegetables, etc………….This can be a creative process. The condensed soup may be substituted with mayonnaise, more ranch and other seasonings.
Mix all ingredients including potatoes until desired consistency. Add milk if too thick or more dressing.
Place in casserole dish or Dutch oven. Another 1-2 cups shredded cheese on top.
Bake until heated through and cheese melts at about 300-325.