Ranch Mashed Potatoes

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.

Yield: 12 servings (serving size: 2/3 cup)

Ingredients

• 13  cups  cubed red potato (about 4 pounds)
• 1/2  cup  reduced-fat sour cream
• 1/4  cup  chopped green onions
• 1/4  cup  low-fat buttermilk
• 3  tablespoons  butter, softened
• 3/4  teaspoon  salt
• 3/4  teaspoon  dried basil
• 3/4  teaspoon  dried oregano
• 1/2  teaspoon  garlic powder
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  dried dill

Preparation

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.

Nutritional Information

Calories:

197 (21% from fat)

Fat:

4.5g (sat 2.7g,mono 0.9g,poly 0.2g)

Protein:

4.3g

Carbohydrate:

35.9g

Fiber:

3.2g

Cholesterol:

14mg

Iron:

0.6mg

Sodium:

206mg

Calcium:

47mg