Half the Yukon Gold Potatoes. Throw them in a pot of boiling water. Add a pinch of salt. Cover and allow the potatoes to cook for 20 minutes over medium-high heat. After 20 minutes, drain the water and cool down the potatoes. Once they are completely cooled, peel off the skin of the Potatoes.
Mash the Potatoes using any masher you have or a pastry blender or hand mixer or even two forks. Once the potatoes are mashed, add all the other mentioned ingredients to it and mix using a wooden spatula. Mix until the Potatoes absorb all the moisture. Once it's reached your desired consistency, serve it.
Top with some cubed butter, chopped cilantro, and some more freshly cracked black pepper, and serve this buttermilk ranch mashed potatoes.
Video
Notes
You can make this ahead of time and keep it covered in the refrigerator for 3-4 days.
I do not recommend freezing the mashed Potato because it had buttermilk and ranch dressing. Freezing this and then thawing will ruin it as Dairy doesn't freeze well.
Alternatively, you can mash the Potatoes and then freeze it in a freezer friendly bag. Thaw it overnight before use and then, before you serve it, just mix with the ranch dressing, buttermilk, and warm melted butter. Season and serve!
Nutrition
Nutrition Facts
Southern Buttermilk Ranch Mashed Potatoes
Amount Per Serving
Calories 76
* Percent Daily Values are based on a 2000 calorie diet.
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