Ranch Mashed Potatoes With Seasoning and Dressing
These Creamy Ranch Mashed Potatoes are made with homemade ranch seasoning and dressing, garlic, and sour cream or Greek yogurt. Make these cheesy by sprinkling in some parmesan and cheddar cheese.
Servings 5 servings
Calories 236kcal
Equipment
Ingredients
- 1 pound russet potatoes Peeled or leave the skin on if you wish. See notes.
- 1 pound Yukon gold potatoes Peeled or leave the skin on if you wish. See notes.
- 2 tablespoons butter
- 1/4 cup plain Greek yogurt or sour cream
- 1/4 cup Ranch Dressing
Homemade Ranch Seasoning (You can use an equal amount of store-bought seasoning if you wish)
- 1 teaspoon chives
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Cut the potatoes into chunks about an inch thick.
Stovetop Boil
- Add the potatoes to a large pot along with cold water. Use enough water to completely cover 1 inch above the potatoes.
- Place the pot on the stove on high and allow the water to come to a boil. When the water reaches boiling, reduce to medium-high. Cook the potatoes for 10-15 minutes until the potatoes are tender. Pierce with a fork to check.
- Drain the excess water from the pot.
Instant Pot Potatoes
- Place the potatoes in the Instant Pot with enough water to completely cover the potatoes. (No need to go an inch above).
- Cook on Manual High Pressure for 10 minutes.
- When the Instant Pot beeps that it is complete, quick release the steam.
- Open the lid and drain the excess water from the pot.
Ranch Mashed Potatoes
- Mash the potatoes with a potato masher.
- Add in the Greek yogurt or sour cream, butter, ranch dressing, and homemade ranch seasoning.
- Stir until creamy.
Notes
- The type of potatoes you use will depend on the texture you are going for. Russet potatoes are really starchy and they are fluffy. Yukon gold potatoes have smooth, waxy flesh, that is also moist. Red potatoes are similar to Yukon and are really creamy. If you want super smooth potatoes you can use Yukon gold or red potatoes.
- I like to use a mix of both russet and Yukon gold because you get the best of both worlds: smooth, moist, and fluffy.
- You can use 1 tablespoon of butter or omit if preferred.
- For really creamy potatoes add a couple of ounces of softened cream cheese.
- When you boil the potatoes for too long it will result in potatoes that are overcooked and absorb a lot of water. When you go to mash them, they will be soupy. Instead of having fluffy mashed potatoes, you will have a watery blob. If you are cooking your potatoes on the stovetop, keep a watchful eye.
- If using an Instant Pot or pressure cooker, be sure not to use too much water.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g