Mashed Potatoes with Ranch Dressing

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter ()
• 0.5 cup buttermilk 
• 1 tablespoon kosher salt ()
• 3 tablespoons chives fresh finely chopped
• 0.5 teaspoon garlic salt 
• 0.5 cup mayonnaise 
• 0.5 teaspoon onion powder 
• 3 tablespoons parsley fresh italian finely chopped
• 5.8 pounds baking potatoes peeled cut into 11/2-inch chunks
• 0.5 cup milk whole

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• pot
• sieve
• potato ricer

Directions

1. Whisk all ingredients insmall bowl to blend. DO AHEAD: Can be made2 days ahead. Cover and chill.
2. Place potatoes in largeovenproof pot.
3. Pour enough cold water overto cover and add 1 tablespoon coarse salt.Bring to boil over high heat. Reduce heatto medium-high and cook until potatoesare tender when pierced with knife,about 20 minutes.
4. Drain potatoes; reservepot.
5. Let potatoes stand in strainer untillukewarm, about 20 minutes. Workingin batches, press potatoes throughpotato ricer back into same pot (do notstir; potatoes should be fluffy). DO AHEAD: Potatoes can be made 2 hours ahead.
6. Letstand at room temperature.
7. Preheat oven to 350°F.
8. Combine cream,milk, and butter in small saucepan; bring tosimmer. Gently fold half of cream mixtureinto potatoes; repeat with remaining creammixture. Fold 3/4 cup ranch dressing intopotatoes; reserve remaining dressing forserving. Season potatoes to taste with morecoarse salt and freshly ground black pepper.
9. Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead.
10. Transfer mashed potatoes to large serving bowl.
11. Drizzle with remaining dressing and serve.
12. Bon Appétit