This tasty side captures the flavor of ranch dressing without additional calories, fat, and sodium. Make these potatoes up to one day ahead, and refrigerate until just before serving. When you reheat them, you may need to add some additional buttermilk and sour cream to achieve a rich consistency.
Place potato in a Dutch oven; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 41 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 11.6mg||4 %|
|Sodium 41.9mg||1 %|
|Potassium 774mg||20 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 23.9g|
|Protein 3.5g||5 %|
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Calories per serving: 158
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