Get a large, microwave-safe bowl. Then get one potato for each person you are going to serve. Some folks prefer them peeled. I say that's wasteful -- there are nutrients in potato skins. Just don't eat them every day, because they are supposed to have something that becomes toxic past a certain level, sort of like the case with cilantro.
Wash the potatoes and pierce them with a knife, then put them on paper towels in a microwave oven and nuke them until they are tender. Then put them in the bowl and mash them.
Add ranch-style salad dressing, picante sauce and minced garlic, according to taste. About a tablespoon of dressing and sauce each, per potato, and about a half-teaspoon of the garlic per potato, is a good measure. The picante sauce can range from mild to hot, according to taste.
Mix and mash everything thoroughly. If the consistency is too thick, add a little milk. Skim is fine.
Cover the bowl and contents with wax paper. Reheat until piping hot. Mix and mash again. Garnish with fresh chopped cilantro (optional). Some grated cheese (optional) is also good. Serve immediately, as a side with any protein entree and a green or other vegetable.
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