Ranch Mashed Potatoes

Homemade buttermilk mashed potatoes with fresh chives, parsley, and dill!

I have a fairly tried-and-true method of making mashed potatoes that I learned from my grandma when I was in elementary school. I don’t know why mashed potatoes was something I loved helping her make but I think possibly because the majority of the time I had mashed potatoes it was either in a tv dinner or made from dehydrated potato flakes. As an adult, I always make homemade mashed potatoes because I don’t like the flakes. This recipe was a nice variation from my normal recipe. I loved that the butter was melted and heated with the buttermilk, as well as the fresh herbs. It made for a very fluffy texture overall. I definitely will be making these from time to time!

What you need:

• 5 lb. potatoes (half Yukon gold, half russet)

• 4 large cloves minced garlic

• Salt and pepper

• 6 Tbsp. unsalted butter

• 1 1/2 cups buttermilk

• 1/3 cup chopped fresh chives

• 1/3 cup chopped fresh dill

• 1/3 cup chopped fresh parsley

• 4 oz. cream cheese, room temperature

Directions:

1. Peel potatoes (or not - up to you!). Cut potatoes into evenly sized chunks about an inch thick. Place in a large stockpot with cold water enough to cover about an inch above.

2. Add garlic and 1 Tbsp. salt to the water. Bring to a boil over high heat.

3. Reduce heat to medium high and continue to boil for about 10-12 minutes or until potatoes are fork tender. Drain.

4. While potatoes are boiling, add butter, buttermilk, 2 tsp. salt, and 1/2 tsp. black pepper in a small saucepan just until butter has melted. Do not boil. Set aside until ready to use.

5. After you drain potatoes, return stockpot to hot burner and reduce heat to low. Stir occasionally for about a minute or two to help cook off remaining steam. Remove from heat.

6. Mash potatoes to desired consistency.

7. Stir herbs into melted butter and then pour half over the potatoes. Fold.

8. Add remaining butter and the cream cheese. Fold until just combined. Don’t overmix.

9. Taste and season with additional salt and pepper, if desired.

Recipe from Gimme Some Oven