Herbed Ranch Creamy Potatoes

Featured in Master the Art of Main Course Creation.

Soft Yukon Gold and russet potatoes are mashed with butter, cream cheese, and buttermilk, then folded with garlic for a huge punch of flavor. Chopped dill, parsley, and chives go throughout for that familiar ranch taste. Extra buttermilk gets you just the right creamy feel. Sprinkling on more herbs at the end adds zippy, fresh notes, making it perfect for a group meal or a cozy dinner at home. You'll get fluffy, pillowy goodness with a ranch spin each time you dig in.

Rana
Updated on Sat, 31 May 2025 23:31:33 GMT
Ranch Mashed Potatoes Pin it
Ranch Mashed Potatoes | flavorsenthusiasts.com

If you’re after a bowl of mashed potatoes that feels like a cozy hug, these hit the mark. Buttery soft, a little tangy from buttermilk, and covered in fresh chopped herbs—they’re always easy to whip up whether you’ve got friends coming for dinner or it’s just a Tuesday night. We licked the bowl clean when I first made them for a big holiday. Now, nobody lets me skip them.

I never thought fresh dill would be a winner here, but now I can’t leave it out. The green bits from the herbs make the bowl look so cheerful, and my kids beg for more every time.

Cozy Ingredients

  • Cream cheese: leave it out until it gets soft and smooth, so it stirs right in and gives you that silkiness—pick the full-fat solid kind, not whipped
  • Chopped parsley, chives, and dill: each one layers in tons of green taste, so grab the brightest you can and slice them up last minute
  • Buttermilk: warms up the potatoes with tang, so use whole buttermilk and only heat it gently before adding or it’ll split
  • Butter: loads these with richness—go for good-quality unsalted
  • Sea salt plus black pepper: season at every step so every bite pops with flavor
  • Garlic cloves (big ones): they add a mellow kick, just mash fresh for max flavor
  • Russet potatoes: bring cloud-like fluff and soak up every creamy bit
  • Yukon Gold potatoes: these make the potato mix so buttery and you don’t even have to peel if you don’t want

Step-by-Step Instructions

Serve It Up:
Scoop into something warm so they stay creamy. Shower with more fresh herbs for a pretty finishing touch and put it right out for the party or family.
Taste and Adjust:
Now's your chance—try a bite and sprinkle on any extra salt or pepper you like. This simple step is what makes them shine homemade.
Add In and Mix:
Add the buttery herb mix to the mashed potatoes in two rounds, using a big spoon. Gently mix so every bit gets soft and fluffy. Stir in the cream cheese at the end but don’t overmix—stop when it’s super creamy. Splash in another bit of warmed buttermilk if you want them softer.
Mash It Up:
Now take a potato masher for a chunky, homestyle feel or switch to a ricer for super-smooth results. Don’t work them too much or they’ll get gluey.
Dry On The Stove:
After draining, pop the potatoes back in the pot, keeping it over low. Toss them around for a minute so the steam rolls out—this is how you keep them from being watery.
Get The Butter Mix Ready:
Warm up the butter, buttermilk, salt, and pepper in a small pan or zap them in the microwave. Stop as soon as the butter melts—don’t let the buttermilk bubble. Toss in the herbs after heating to keep the flavors fresh.
Boil Potatoes:
Cover potato chunks in a pot with cold water, so all cook evenly. Toss in garlic and a good sprinkle of salt, then bring the heat up. Once boiling, lower it to a gentle bubble for about 10-12 minutes. Test with a paring knife—it should slip in easy. Drain right away.
Chop The Potatoes:
Slice potatoes into chunky pieces—aim for about an inch thick. You can peel them for super smooth or keep peels for a more rustic taste. Drop straight into a big pot; cover them with cool water so they’ll cook through evenly.
A bowl loaded with ranch-style mashed potatoes and fresh herbs. Pin it
A bowl loaded with ranch-style mashed potatoes and fresh herbs. | flavorsenthusiasts.com

Adding those herbs at the end really makes these shine—the green bits look awesome and make the kitchen smell like a fresh garden. These always remind me of when my kids pitch in chopping chives and are proud of their little sprinkle pile.

Storage Tips

Pop any leftovers into a covered container and chill up to three days. For reheating, low and slow on the stove with a dash of buttermilk or milk works best to bring back the creaminess. Want to save even longer Freeze single servings, just know the texture gets a touch softer after thawing.

Ingredient Swaps

No buttermilk handy Just pour a little lemon juice into regular milk, stir, and wait a few minutes—it’ll mimic the same taste. Sour cream can swap in too for extra richness. Skipping dairy Use unflavored plant-based milk and vegan butter plus a bunch of extra herbs for punch. Don’t stress if you’re missing one herb—just use whatever fresh or dried you’ve got around.

Serving Ideas

These potatoes are awesome with a splash of gravy or extra chives scattered on top. Serve them with meatloaf, roast chicken, pot roast, or as a cozy base for any stew. Got leftovers Make crispy potato patties in a pan for breakfast—they’re super tasty.

A bowl brimming with mashed potatoes flecked with green herbs. Pin it
A bowl brimming with mashed potatoes flecked with green herbs. | flavorsenthusiasts.com

A Bit of Context

Ranch got its start out West by mixing buttermilk with herbs and a little zip—super simple but tasty. Tossing those flavors into mashed potatoes makes them taste comfortably familiar but still new. It’s classic comfort food, just a bit modernized.

Frequently Asked Questions

→ Is it okay to use just one kind of potato?

Sure thing! Yukon Gold or russet work by themselves, but mixing them makes it even tastier and gives a richer texture.

→ Do I really have to peel my potatoes?

Nope, that's up to you. Keep the skins for a bit more bite and nutrition, or peel them if you want them extra soft and smooth.

→ Which fresh herbs should I use here?

Chives, parsley, and dill are what give you that ranch vibe. You can swap in dried herbs, just don't use as much.

→ How do I keep mashed potatoes from turning gluey?

Let them steam dry a bit before mixing, and fold gently with liquids. Don’t go wild mashing—that helps keep them super light.

→ Can these mashed potatoes be made ahead?

Absolutely! Just make them in advance and heat them back up on the stove. Add a splash of buttermilk if they need a little moisture.

Herbed Ranch Creamy Potatoes

Creamy mashed potatoes with loads of fresh herbs bring bright flavors and a little tang in every mouthful.

Prep Time
20 Minutes
Cook Time
25 Minutes
Total Time
45 Minutes
By: Rana

Category: Main Courses

Difficulty: Easy

Cuisine: American

Yield: 12 Servings (10–12 servings)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Fresh Herbs

01 80 milliliters fresh dill, chopped up
02 80 milliliters chopped chives
03 80 milliliters chopped fresh parsley

→ Dairy

04 115 grams cream cheese, let it come to room temp
05 360 milliliters buttermilk
06 85 grams butter

→ Potatoes

07 2.5 kilograms russet potatoes, chopped into chunky 2.5 cm cubes
08 2.5 kilograms Yukon Gold potatoes, cut into chunky 2.5 cm pieces

→ Aromatics and Seasoning

09 A few big garlic cloves, minced (4 total)
10 Sea salt—start small and add more to your liking
11 Fresh black pepper, crack it in as you like

Instructions

Step 01

Plop that mash onto the table while still nice and hot. If you want to make it pretty, toss on some more herbs before eating.

Step 02

Try it and see if it needs a bit more pepper or salt for your taste. Adjust until it's right for you.

Step 03

Gently stir in half of the buttery herb mixture. Once that's blended, dollop in the cream cheese and the rest of the herby butter. If it looks too thick, splash in a bit more warm buttermilk to loosen it up.

Step 04

Grab the melted butter, then stir in dill, chives, and parsley until they’re all mixed in together nicely.

Step 05

Take your masher and smoosh the potatoes to how chunky or creamy you like—go rustic or super smooth.

Step 06

Put the drained potatoes back into the hot pot. Set it on low and gently shake it around for about a minute so all the extra water steams out. Take off the heat.

Step 07

While those potatoes cook, melt your butter with buttermilk, a scoop of salt, and some black pepper in a little pot or microwave. Heat just till the butter melts—don’t let it bubble.

Step 08

Make sure your potato chunks are covered by at least 2.5 cm of water. Sprinkle in the minced garlic and a good bit of sea salt (about 15 ml). Get it boiling on high, then lower heat to keep it gently bubbling. Let them go for 10–12 minutes—poke one with a knife. If it slides in easy, drain them well.

Step 09

If you want, peel the potatoes, then slice them into 2.5 cm cubes all about the same size. Drop them into a big pot filled with cold water.

Notes

  1. Tweak the amount of herbs for your own taste. Need them fluffier? Just add a bit more buttermilk slowly.

Tools You'll Need

  • Big stockpot
  • Colander
  • Potato masher
  • Wooden spoon or spatula
  • Microwave-safe bowl or small pot

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (butter, buttermilk, cream cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 218
  • Total Fat: 7.5 g
  • Total Carbohydrate: 33 g
  • Protein: 4.5 g