Saturday, September 19, 2009

Ranch Mashed Potatoes

At a family dinner last February, we had these potatoes and the recipe was a real winner - even my husband who doesn't really like potatoes loved it. The combination of spices was great and I liked the bits of red potato peel. It was pretty light - less than 200 calories per serving and only 3 T of butter. If you need potatoes to go with those steaks you're grilling this weekend, you can make these without turning on the oven. I can't think of any changes I would make to the recipe so here it is (originally from Cooking Light 11/07):

Ranch Mashed Potatoes - (10-12 servings)


13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
3 tablespoons butter, softened
3/4 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried dill

Place potato in a big pot and cover with water. Bring to a boil. Put the lid on and simmer 20-30 minutes or until tender. Drain. Place potato in a large bowl and add all the other ingredients. Mash with a potato masher to desired consistency.


  1. I reheated the left over ranch potatoes in the oven at 350 for about 30 minutes and served a second time - they reheated very well! Mom

  2. Great recipe! Keep your teachings flowing.