Betty's Buttermilk Ranch Whipped Potatoes-Thanksgiving

Bettyskitchen's picture

Nov. 17, 2014

Betty demonstrates how to make Buttermilk Ranch Whipped Potatoes for Thanksgiving. These whipped potatoes are an interesting change from standard whipped potatoes.


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



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.



5. Serve and enjoy!


Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 117Calories from Fat 4

 % Daily Value*

Total Fat %

Saturated Fat %

Trans Fat 0 g


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