It’s not ice cream. And if you think you can’t serve mashed potatoes in a martini glass…you’re wrong.
I love these mashed potatoes. They have all the flavors of a fattening ranch dressing, but without all the added calories and fat. I guess that’s why they are called Ranch Mashed Potatoes.
They are kind of pretty too, which is why I scooped them out with an ice cream scoop and served them in martini glasses and sundae dishes.
This is also my second entry into this month’s Potato Ho Down hosted by me on Wednesday, February 18. Thanks for all your entries so far.
Let’s mash these up shall we…
This is what you will need: Red potatoes, sour cream, green onions, low-fat buttermilk, butter, salt, dried basil, garlic powder, fresh ground pepper and dried dill. Ingredients not shown: Dried oregano.
Place 13 cups (about 4 pounds) of cubed, red potatoes in a Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until tender; drain.
Place potato in a large bowl. Add 1/2 cup sour cream, 1/4 cup green onions, 1/4 cup buttermilk, 3 Tablespoons butter, 3/4 teaspoon salt, 3/4 teaspoon dried basil, 3/4 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon freshly ground pepper and 1/4 teaspoon dried dill. Mash with a potato masher to desired consistency.
I like mine a bit rustic looking.
These are very yummy by the way.
Ranch Mashed Potatoes
Adapted from Cooking Light
13 cups cubed red potato (about 4 pounds)
1/2 cup reduced-fat or regular fat sour cream
1/4 cup chopped green onions
1/4 cup lowfat 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 potatoes in a Dutch oven. Cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until tender; drain.
Place potato in a large bowl. Add sour cream, green onions, buttermilk, butter, salt, dried basil, dried oregano, garlic powder, pepper and dried dill. Mash with a potato masher to desired consistency.
What I Was Cooking Up One Year Ago Today: Seriously, the Easiest, Most Foolproof, Best Tasting Brisket Ever! You can do this…no excuses!
