How To Make Ranch Mashed Potatoes
Turn the classic mashed potato dish into a creamier side dish by adding buttermilk and cream cheese to the ingredients. Try these ranch mashed potatoes now.
Ingredients
- 5lbspotatoes
- 4cloveslarge garlic,minced
- fine sea salt and freshly-cracked black pepper
- 6tbspbutter
- 1½cupsbuttermilk
- â…“cupfresh chives, fresh dill, fresh parsley,chopped
- 4ozcream cheese,room temperature
Instructions
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Cut potatoes into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
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Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes.Â
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Stir the garlic and 1 tablespoon of sea salt into the water. Then turn the heat to high and cook until the water comes to a boil.Â
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Reduce heat to medium-high and continue cooking for about 10 to 12 minutes, or until a knife inserted in the middle of the potato goes in easily with almost no resistance. Carefully drain out all of the water.
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As the potatoes are boiling, heat the butter, buttermilk, an additional 2 teaspoons of sea salt, and ½ teaspoon of freshly-cracked black pepper together either in a small saucepan until the butter is just melted. Set aside until ready to use.
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After draining the water, immediately return the potatoes to the hot stock pot, place it back on the hot burner, and turn the heat down to low.Â
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Carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes.Â
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Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
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Mash the potatoes using a potato masher for a smoother consistency.
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Stir the herbs into the melted butter mixture until combined.Â
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Pour half of the mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid.
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Add the remaining butter mixture and cream cheese, folding them in until just combined to avoid over-mixing.
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Taste and season.  One final time, taste the potatoes and season with extra salt and pepper as needed.
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Serve warm, garnished with extra chopped herbs if you would like, and enjoy!
Nutrition
- Calories:Â 244.09kcal
- Fat:Â 9.46g
- Saturated Fat:Â 5.69g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 2.39g
- Polyunsaturated Fat:Â 0.45g
- Carbohydrates:Â 35.53g
- Fiber:Â 4.25g
- Sugar:Â 3.28g
- Protein:Â 5.61g
- Cholesterol:Â 26.88mg
- Sodium:Â 556.96mg
- Calcium:Â 74.77mg
- Potassium:Â 872.67mg
- Iron:Â 1.66mg
- Vitamin A: 94.45µg
- Vitamin C:Â 40.28mg
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