
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.

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 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.