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.
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
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.