
How To Make Ranch Mashed Potatoes
Whip up a smooth and flavorful bowl mashed potatoes, mixed with sweet and savory cream cheese, buttermilk, garlic and more for a creamier side.
Serves:
Ingredients
- 5lbspotatoes
- 4large garlic cloves,minced
- fine sea salt and freshly-cracked black pepper
- 6tbspbutter
- 1½cupsbuttermilk
- â…“cupfresh chives,chopped
- â…“cupfresh dill,chopped
- â…“cupfresh parsley,chopped
- 4ozcream cheese,room temperature
Instructions
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Cut the 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 the 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.
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Stir the garlic and 1 tablespoon of sea salt into the water. Turn the heat to high and cook until the water comes to a boil.Â
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Reduce the heat to medium-high, then 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, 2 teaspoons of sea salt, and ½ teaspoon of freshly-cracked black pepper together 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, then 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, then set it on a flat, heatproof surface.
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Mash the potatoes using a potato masher for a smoother consistency. Stir the herbs into the melted butter mixture until combined.Â
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Pour half of the mixture over the potatoes, then fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Add the remaining butter mixture and cream cheese, folding them in until just combined to avoid over-mixing.
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Taste the potatoes, then season with extra salt and pepper as needed.
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Serve warm, garnished with extra chopped herbs, and enjoy!
Nutrition
- Calories:Â 293.51kcal
- Fat:Â 11.36g
- Saturated Fat:Â 6.83g
- Trans Fat:Â 0.28g
- Monounsaturated Fat:Â 2.88g
- Polyunsaturated Fat:Â 0.54g
- Carbohydrates:Â 42.73g
- Fiber:Â 5.14g
- Sugar:Â 3.97g
- Protein:Â 6.79g
- Cholesterol:Â 32.26mg
- Sodium:Â 672.77mg
- Calcium:Â 91.81mg
- Potassium:Â 1054.14mg
- Iron:Â 2.04mg
- Vitamin A: 117.98µg
- Vitamin C:Â 49.51mg
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