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.

Ann Taylor Pittman
Recipe by Oxmoor House

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Recipe Summary

Yield:
10 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Nutrition Facts

102 calories; calories from fat%; fat 3.3g; saturated fat 2.1g; mono fat 0.6g; poly fat 0.2g; protein 2.4g; carbohydrates 16.6g; fiber 1.7g; cholesterol 10mg; iron 0.8mg; sodium 215mg; calcium 21mg.