Creamy Buttermilk Ranch Mashed Potatoes
Servings 12 servings
Calories 295kcal
Ingredients
- 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
Instructions
- 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.
Notes
These potatoes may be made 1 day in advance and baked. Place mashed potatoes into a 13 x 9-inch baking dish sprayed with cooking spray. Cover with plastic wrap and chill.
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.
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.
Nutrition
Serving: 1serving | Calories: 295kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 387mg | Potassium: 918mg | Fiber: 3g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 2mg