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.
When I created my Recipe Index for the blog I realized that I haven’t blogged about any sides! How unfortunate. I never really think about them being important enough for their own post. But then I found myself scouring Pinterest and other food websites for side dish ideas. It’s harder than I thought it would be. It’s really not that easy to make a star out of your sides – unless it’s Thanksgiving! I’m going to declare it now – this first Thankgiving of my blog will be celebrated with a week of side dishes! Guess I better get cookin’! But I digress…
My first side dish post is one of my favorites. I don’t do mashed potatoes often, but when I do I always wonder why not. They’re just so comforting. This recipe is actually from my Mom. Well, I added chives for color (food photography is not easy!) and actually had to sit there and measure things out. We normally do this “by feel” but for food blog purposes, I needed to do more than say “add some sour cream”. So, here it is. This particular ingredient list yields 4 side helpings of mashed potatoes.
Mom’s Mashed Potatoes
- 2 baking potatoes (i.e. Russets)
- 3 tbsp sour cream
- 2 tbsp butter
- 1/8 – 1/4 C milk
- 1 tbsp chopped chives
- S+P to taste
- Peel and cut tomatoes into same size chunks – the smaller the cut the faster they’ll cook. In a pot cover the potatoes with cold water – you don’t need to fill the pot, fill about an inch above the top of the potatoes. Salt the water and bring to a boil. Cook until fork tender.
- Drain potatoes and either return to the pot or put in a large bowl. Add butter, sour cream, and a little bit of milk. Using a hand mixer, mash until potatoes are smooth. Add remaining milk if necessary. Season with salt and pepper to taste. (I like a lot of pepper in mine!) Fold in chopped chives.