Buttermilk ranch mashed potatoes from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • claire_txa051 on March 07, 2026

    A little loose, I would lower buttermilk content or other liquid ingredients, but flavor was great!

  • MsMonsoon on November 09, 2021

    I think my ratios were totally off as I'm not at all sure the weight of my potatoes vs. the recipe. I had a number of substitutions -- russets instead of Yukon gold, full-fat Greek yogurt instead of sour cream. I doubled the garlic like I usually do, and I think I used 1/2 or 3/4 of the amount of the butter called for. These turned out great! Fluffy, flecked with green, and no curdling -- which I've never experienced, but the Cook's Illustrated cookbook likes to warn you about.

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