A basic recipe: smashed potatoes flavored with Ranch Dressing.
I had five or six small-ish Russet potatoes left over from a five pound bag, and decided to get rid of them all at once by making some smashed potatoes to go with a recipe I was working on. I opted for ‘dirty’ smashed potatoes by leaving the skins on, but you can certainly feel free to peel your if you like.
Comfort food doesn’t really get any tastier than this…
•4 or 5 cups cubed potatoes
•2 tbsp ranch dressing
•2 tbsp butter
•1 tsp dried chives
•1 tsp dried parsley
•1 tsp Aleppo pepper
•1 tsp black pepper
•1 tsp salt
Wash and cube your potatoes, then place in a bowl, cover with water, and set aside to rest for ten or fifteen minutes.
Drain and rinse, then add to a pot with 1/2 cup of water and a pinch of salt.
Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes, until the water is mostly cooked away and the potatoes are tender.
Drain any remaining water and place the potatoes in a mixing bowl.
Add the Ranch dressing, butter, and seasonings, and mash until the butter has melted and the potatoes are smooth-ish.
Stir in milk by tablespoonfuls until the mashed potatoes are as creamy as you like.
Note: I used a potato masher, but an electric mixer works a treat, too.