Buttermilk Ranch Mashed Potatoes
We’re having a bit of a wet summer so far in southern Ontario ☔️
What’s cool about this is you get all the farm fresh deliciousness from local farms – fresh herbs and potatoes included. Also, while it is summer, the evenings are cool enough (and wet enough) that stick-to-your-ribs, hearty mashed potatoes aren’t out of place.
Here I’ve used farm fresh PEI potatoes (admittedly available year-round) with a fresh crop of dill. There are few things in life that scream summer than fresh herbs.
So while the rain is pouring down in early summer and late summer (and God willing not in the middle!) enjoy these sweet and tangy mashed potatoes; they’re sweet, salty, crunchy and you get the overall psychological wellness that only homemade mashed potatoes can give you ❤️
5 Medium white potatoes, peeled
¼ Cup fat free sour cream
¾ Cup fat free or low fat buttermilk
28 g/1 Pouch Sodium-Reduced Ranch Seasoning (I used Club House)
2 tbsp Fresh chopped dill
4 Green onions/scallions, sliced (both white and green parts)
Place the potatoes in a pot and cover them with water.
Cover the pot with a tight-fitting lid and bring it to boil.
Drop the heat to medium-low and let the potatoes cook at a steady simmer until they are cooked (fork tender).
Strain the potatoes and then return them to the pot and place the pot back on the hot element (the heat should be turned off at this point though).
Add the sour cream and buttermilk.
Mash well with a potato masher.
When the potatoes are smooth add in seasoning mix; stir until well combined.
Add in the dill and green onions; again, mix well.
If the potatoes are too dry you can add in more buttermilk as needed.
Taste and adjust seasoning.
- If you add too much buttermilk and the potatoes are too runny, simply return the pot to medium-low heat and the potatoes rest until they thicken up, mixing occasionally.
- Go with whatever potatoes you have on hand.
- Category: Side