Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

This tasty side captures the flavor of ranch dressing without 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 Cooking Light November 2007

Gallery

Recipe Summary

Yield:
12 servings (serving size: 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 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.

    Advertisement

Nutrition Facts

197 calories; calories from fat 21%; fat 4.5g; saturated fat 2.7g; mono fat 0.9g; poly fat 0.2g; protein 4.3g; carbohydrates 35.9g; fiber 3.2g; cholesterol 14mg; iron 0.6mg; sodium 206mg; calcium 47mg.
Advertisement
Advertisement