100% obsessed with this creamy buttermilk ranch mashed potatoes recipe! They’re easy to make, perfectly fluffy and creamy, and made with the tastiest fresh herb ranch seasoning.
- 5 pounds potatoes (I use half Yukon Gold, half russet potatoes)
- 4 large cloves garlic, minced
- fine sea salt and freshly-cracked black pepper
- 6 tablespoons butter
- 1 1/2 cups buttermilk
- 1/3 cup each: chopped fresh chives, chopped fresh dill, chopped fresh parsley*
- 4 ounces cream cheese, room temperature
- Cut the potatoes. Feel free to peel your potatoes or leave the skins on. Then cut them into evenly-sized chunks, about an inch or so thick, and transfer them to a large stockpot full of cold water.
- Boil the potatoes. Once all of your potatoes are cut, be sure that there is enough cold water in the pan so that the water line sits about 1 inch above the potatoes. Stir the garlic and 1 tablespoon sea salt into the water. Then turn the heat to high and cook until the water comes to a boil. Reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue cooking for about 10-12 minutes, or until a knife inserted in the middle of a potato goes in easily with almost no resistance. Carefully drain out all of the water.
- Prepare your melted butter mixture. Meanwhile, as the potatoes are boiling, heat the butter, buttermilk and an additional 2 teaspoons of sea salt and 1/2 teaspoon freshly-cracked black pepper together either in a small saucepan or in the microwave until the butter is just melted. (You want to avoid boiling the buttermilk.) Set aside until ready to use.
- Pan-dry the potatoes. After draining the water, immediately return the potatoes to the hot stockpot, place it back on the hot burner, and turn the heat down to low. Using two oven mitts, carefully hold the handles on the stockpot and shake it gently on the burner for about 1 minute to help cook off some of the remaining steam within the potatoes. Remove the stockpot entirely from the heat and set it on a flat, heatproof surface.
- Mash the potatoes. Using your preferred kind of potato masher (I recommend this one in general, or this one for extra-smooth), mash the potatoes to your desired consistency.
- Stir everything together. Stir the herbs into the melted butter mixture until combined. Pour half of the mixture over the potatoes, and fold it in with a wooden spoon or spatula until potatoes have soaked up the liquid. Add the remaining butter mixture and cream cheese, folding them in until just combined to avoid over-mixing. (Feel free to add in more warm buttermilk to reach your desired consistency, if needed.)
- Taste and season. One final time, taste the potatoes and season with extra salt and pepper as needed.
- Serve. Serve warm, garnished with extra chopped herbs if you would like, and enjoy!
*Herbs: I measured these fairly loosely-packed. But feel free to add more/less of whichever herbs you love best. Or see notes in the post above for dried herb substitutions.