Betty's Buttermilk Ranch Whipped Potatoes-Thanksgiving
Betty demonstrates how to make Buttermilk Ranch Whipped Potatoes for Thanksgiving. These whipped potatoes are an interesting change from standard whipped potatoes.
Ingredients
| Potatoes | 3 Pound , peeled and cut into 1 | |
| Buttermilk | 1/2 Cup (8 tbs) | |
| Dijon mustard | 1 Tablespoon | |
| Onion powder | 1/2 Teaspoon | |
| Garlic powder | 1/2 Teaspoon | |
| Paprika | 1/2 Teaspoon | |
| Chopped green onion tops | 1 Tablespoon (or use chives) | |
| Chopped fresh dill | 1 Tablespoon | |
| Chopped fresh parsley | 1 Tablespoon | |
| Coarse sea salt | To Taste , fresh ground | |
| Ground black peppercorn | To Taste |
Directions
MAKING
1. In a large pot or Dutch oven, place potato cubes and cover with water, about 1/2-inch to 1 inch above the potatoes. Bring to a boil over medium heat. Reduce heat and cook for about 20 minutes or until fork tender.
2. Drain potatoes and transfer to a large bowl. Whip potato until fluffy.
For Ranch Dressing:
3. In a bowl, combine buttermilk, Dijon mustard, onion powder, garlic powder, paprika, green onion, dill, and parsley. Mix well.
4. Pour dressing over potato, season with salt and pepper and whip well. Taste and add more salt and pepper, if needed.
SERVING
5. Serve and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 117Calories from Fat 4
% Daily Value*
Total Fat %
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 41 mg1.71%
Total Carbohydrates 27 g9%
Dietary Fiber 3 g12%
Sugars 1 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
