This recipe for Creamy Buttermilk Ranch Mashed Potatoes are a prime example that food doesn't have to be fussy to be insanely good. They're made using Russet potatoes that are cooked in garlic seasoned water until fall apart tender. After cooking, the potatoes are embellished with butter, chive and onion cream cheese, dry buttermilk Ranch dressing mix then whipped with tangy buttermilk until smooth. They're so tasty you're sure to make them over and over again.
Creamy Buttermilk Ranch Mashed Potatoes Recipe
Potatoes need no introduction they are truly one of the most beloved root vegetables on the planet. In any form they always hit the spot for my boys and they're budget friendly, too. The starchy flesh takes easily to so many different seasonings, types of cheese and herbs making them truly versatile. Not to mention, potatoes in some form go with most any meal you'd ever dream of serving. That's certainly the case at our house.
How to Make Easy Creamy Buttermilk Ranch Mashed Potatoes Recipe
Can you make mashed potatoes using buttermilk? Yes, you can! This variation on mashed potatoes has a bit of a twang from the buttermilk that gives them a taste that's bright and fresh. They're easy enough for everyday meals, yet special enough to be served for any special occasion.
- Ingredients you'll need to make the best Creamy Buttermilk Mashed Potatoes: 12 medium russet potatoes peeled and cubed, garlic salt, butter, chive and onion cream cheese, dry Ranch dressing mix, buttermilk and fresh chives for garnishing.
- You could also use Yukon Gold potatoes, white potatoes or red potatoes for this mashed potatoes recipe. Russet potatoes work best.
- It's important to start with cold water to boil the potatoes. Cover them leaving around 1-2 inches of head space.
- Salt the water. In this instance of these buttermilk mashed potatoes, I'm using garlic salt to infuse the potatoes with more flavor.
- Simmer the potatoes just until fork tender. They shouldn't break into tiny pieces or be too mushy. Test the centers with the point of a sharp knife or the tines of a fork. Cooking time may vary slightly depending on the size of the potato chunks.
- Drain the cooked potatoes well. Unlike pasta cooking liquid, the water from boiling potatoes may cause the mashed potatoes to break down.
- Each variety of potatoes contains different levels of starch content and will cook slightly differently. Adjust the boiling time as needed to adapt.
- The dry Ranch dressing salad dressing mix is easy to find. If you buy a bulk container, you'll need around 2 generous tablespoons.
- If you must, light cream or half and half can be used in the same amount as buttermilk in this easy mashed potatoes recipe.
- You can also make your own buttermilk. To each one cup of whole milk add 1 tablespoon of fresh lemon juice or white distilled vinegar. Let stand for 5 minutes, then stir and proceed with the recipe.
- You can also use sour cream in place of buttermilk for this recipe.
- These potatoes can be made on day in advance, then gently reheated in a double boiler until heated through before serving.
Other Easy Potato Recipes to Make
Because of our love of spuds, I have a plethora of ways to make potatoes in my recipe index.
- Au Gratin Ranch Potatoes is make using frozen hash browns baked in a delicious sauce.
- Pan fried Cheesy Potato Pancakes will take you from breakfast and brunch to supper.
- Turn leftover mashed potatoes into these crispy Loaded Potato Cakes.
- A big bowl of Southern Potato Salad is warm weather picnic ready.
- Roasted Sweet Potato Salad from Natasha's Kitchen.
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Helpful Kitchen Items:
Creamy Buttermilk Ranch Mashed Potatoes
- 12 medium russet potatoes peeled cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ cup butter cubed (1 stick)
- 1 8 oz container chive and onion cream cheese, softened
- 1 0.4 oz package dry Buttermilk Ranch dressing mix (I.e. Hidden Valley)
- Black pepper to taste
- 1 cup buttermilk OR half and half plus additional to thin as needed
- 1 tablespoon chopped chives for garnishing
- Place the cubed potatoes in a large stock pot and cover with water. Season with garlic salt. Bring to a boil and cook for 12-15 minutes or until they fall apart when pierce with a fork. Drain well.
- Return drained potatoes to the pot or add to a large mixing bowl. Use a potato masher or electric mixer to whip in the butter, cream cheese, buttermilk, Ranch dressing mix and black pepper to your taste.Use additional buttermilk OR half ad half as needed to thin.
- Serve immediately garnished with a pat of butter and chives.
Bring to room temperature and dot the top with butter. Bake for 40-45 minutes in a preheated 350°F oven or until heated through.