I used to be really bad at wasting food. I’d buy groceries with good intentions and then life would get in the way or cravings would overrule common sense. I have used the move as a great way to break that habit.
Instead of doing a massive “common pantry items” grocery trip I bought what I needed to make dinner. And then I would use those ingredients to plan out the next dinner plans, only buying what I needed at each trip to the store.
When I saw that the buttermilk in my fridge was nearing the end of it’s life and didn’t have enough to make Sweet Potato Waffles again (they’ve become a popular request of Stuart’s) I decided to make mashed potatoes.
I could’ve just thrown things together until they looked right, but I realized that sometimes people want a recipe for mashed potatoes and I could always use more side dishes on the blog. I pulled out the measuring cups and started creating a recipe!
Buttermilk Ranch Potatoes
- 3 gold potatoes
- 1/4 C + 2 tbsp buttermilk
- 1 tbsp butter
- 2 tsp ranch seasoning
- S+P, to taste
- Wash and quarter the potatoes. Because gold potatoes have thin skins I left them on, but feel free to peel if you prefer. Place potatoes in a saucepan, cover with water, salt the water, and bring to a boil over medium heat.
- Boil potatoes until fork tender and drain. Mash potatoes with a potato masher, or a hand mixer if you prefer.
- Mix in buttermilk and butter until creamy. Add ranch seasoning and S+P.