Ranch Mashed Potatoes
Active time:20 min.Total time:40 min.
Yield: Serves 8 (serving size: about 1 cup)
Not to brag, but this is the best version of homemade ranch mashed potatoes around. The fresh herbs really add some zing to this side and beautifully complement sour cream and buttermilk’s tang. For the fluffiest mashed potatoes, place the potatoes back in the pot after draining them and put them on low heat—this will remove any extra and unwanted moisture. This recipe will also work with russet potatoes instead of Yukons or plain yogurt instead of sour cream. Thin out leftover mashed potatoes with a splash of milk or water.
- 4 pounds Yukon Gold potatoes, peeled and quartered
- 3medium garlic cloves, smashed
- 1/4 cup kosher salt, plus more to taste
- 1 1/4 cups whole buttermilk
- 1 cup sour cream
- 6 tablespoons (3 oz.) unsalted butter, softened
- 1/4 teaspoon black pepper
- 3 tablespoons finely chopped fresh chives, divided
- 3 tablespoons Tbsp. finely chopped fresh flat-leaf parsley, divided
- 3 tablespoons Tbsp. finely chopped fresh dill, divided
How to Make It
Place potatoes, garlic, and salt in a large saucepan; add water to cover potatoes by 2 inches. Bring to a boil over high. Reduce heat to medium-low; simmer until very tender, about 22 minutes. Drain; return potatoes and garlic to pan.
Cook potato mixture over low, stirring constantly, until all water has evaporated, about 3 minutes. Mash using a potato masher. Add buttermilk, sour cream, and butter; mash until potatoes are mostly smooth. Remove from heat.
Stir in pepper and 2 tablespoons each of the chives, parsley, and dill. Season with salt. Transfer to a serving dish; sprinkle with remaining 1 tablespoon each chives, parsley, and dill
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