Ranch Mashed Potatoes

This tasty side captures the flavor of ranch dressing without the additional calories, fat, and sodium. Make these potatoes up to one day ahead, and refrigerate until just before serving. When you reheat them, you may need to add some additional buttermilk and sour cream to achieve a rich consistency.


10 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 102
Caloriesfromfat 0.0 %
Fat 3.3 g
Satfat 2.1 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 16.6 g
Fiber 1.7 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 215 mg
Calcium 21 mg


6 cups cubed red potato (about 2 pounds), unpeeled
1/2 cup light sour cream
1/4 cup chopped green onions
1/4 cup low-fat buttermilk
2 tablespoons butter, softened
3/4 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon dried dill


1. Cook potato in boiling water to cover 15 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.


Young Chefs can:

Wash potatoes

Add measured sour cream and green onions to potatoes


Older Chefs can:

Measure sour cream, buttermilk, and dried herbs

Add buttermilk, butter, salt, and herbs to potatoes