Mashed Potatoes with Ranch Dressing

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This indulgent take on creamy ranch mashed potatoes elevates the humble side dish into something truly special. By combining fluffy russet potatoes with a homemade herb-infused dressing, you create a profile that is both rich and surprisingly fresh. The addition of tangy buttermilk and fresh chives cuts through the buttery texture, offering a sophisticated twist on a classic family favourite. Using a potato ricer ensures a perfectly smooth, lump-free finish that feels elegant enough for a Sunday roast or a festive dinner party.

As a versatile vegetarian dish, these potatoes pair beautifully with roasted root vegetables or a savoury nut roast. Because the ranch dressing and the potatoes can be prepared in advance, this recipe is an excellent choice for stress-free hosting. Whether you are looking for a comforting midweek meal or a crowd-pleasing accompaniment for a celebratory feast, these herby, garlic-hinted mashed potatoes provide a delicious homemade touch that guests will find hard to resist.

Ingredients for Mashed Potatoes with Ranch Dressing

120ml buttermilk
120 ml majonnäs
3 matskedar finhackad färsk gräslök
3 tablespoons finely chopped fresh Italian parsley
1/2 teaspoons garlic salt
1/2 teaspoons onion powder
1/4 teskedar nymalen svartpeppar
5 3/4 to 2.7kg russet potatoes, peeled, cut into 11/2-inch chunks
1 tablespoon (or more) coarse kosher salt
180ml double cream
120 ml helmjölk
60ml (1/2 stick) butter
Potato ricer

How to make Mashed Potatoes with Ranch Dressing

Whisk all ingredients in small bowl to blend. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Place potatoes in large ovenproof pot. Pour enough cold water over to cover and add 1 tablespoon coarse salt. Bring to boil over high heat. Reduce heat to medium-high and cook until potatoes are tender when pierced with knife, about 20 minutes. Drain potatoes; reserve pot. Let potatoes stand in strainer until lukewarm, about 20 minutes. Working in batches, press potatoes through potato ricer back into same pot (do not stir; potatoes should be fluffy). DO AHEAD: Potatoes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 177°C. Combine cream, milk, and butter in small saucepan; bring to simmer. Gently fold half of cream mixture into potatoes; repeat with remaining cream mixture. Fold 180ml ranch dressing into potatoes; reserve remaining dressing for serving. Season potatoes to taste with more coarse salt and freshly ground black pepper.

Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

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