Ranch Dressed Crushed Potatoes

 

I am really excited to be sharing a small batch recipe for Ranch Dressed Crushed Potatoes with you here today.  It is a recipe I had seen on Instagram last week that immediately drew my attention.  They had been paired with meatloaf which initially caught my eye, but then when I noticed the potatoes I was hook, line, and sinkered!

The Potato is my most favorite of all the vegetables. Whenever I am asked what "one" thing would I have with me on a Desert Island, I am quick to answer, a bag of potatoes. You can make anything with a potato.  They are delicious and self propagating.  If you had a bag of potatoes, you would never run out.

 

This recipe actually comes from the Smitten Kitchen Cookbook entitled Smitten Kitchen Keepers by Deb Perelman. This is one of my favorite cookbooks. I love all of her recipes actually. They are simple and uncomplicated, which is how I like to cook and eat, and yet they are loaded with flavors.

That gal has a talent of putting together the most delicious combinations. You almost find yourself saying to yourself, "Why didn't I think of that!"  They all just make sense.

 

This recipe did not disappoint.  Potatoes cooked in a very simple way and then crushed so that you get lots of tasty craggy edges.  Edges that are perfect for catching and hugging onto that delicious herby dressing!

A rich, creamy and delicious dressing, filled with garlic and loads of spring onions, and perfectly seasoned.  So beautiful drizzled over top of the potatoes. You could of course fold it in, but I like it drizzled on top so that I can enjoy this lovely dish with all of its delicious contrasts.

Each mouthful is a delicious mix of potato chunks, some crushed and some in larger bits, and some parts puddled with the cream dressing and some parts just barely kissed with it. Altogether quite, quite delicious! Prepare to fall in love.  Make these and they will be the star of the show!

 

WHAT YOU NEED TO MAKE RANCH DRESSED CRUSHED POTATOES

Very simple ingredients. Buy the best and you will be rewarded with something incredibly delicious.  Although I cut the amount of potatoes in half to make only two servings, I left the sauce in its full capacity.  I was happy that I did. You may not need it all, but you will be happy to have extra.

• 3/4 pound (340g) small red or Yukon gold potatoes
• 1/4 cup (60g) heavy cream
• 1 garlic clove, peeled and minced
• 3 TBS (45g) butter
• 2 spring onions, trimmed, washed and minced
• 1/3 cup (80g) dairy sour cream
• 2 tsp white wine vinegar
• freshly ground black pepper and sea salt to taste
• 2 TBS minced flat leaf parsley

 

I used a mix of Gold and Red Baby Creamer Potatoes that I had bought in a large bag from Costco.  They were the sweetest most delicious potatoes.  They are from the Little Potato Company.  If you can get them, I highly recommend them!!

I used kosher salt and freshly ground black pepper. I think I added about 1/2 TBS of the salt to the water I simmered the potatoes in.  They were done perfectly. Not mushy. Just right.

I use regular salted butter.  I don't keep both salted and unsalted in my kitchen and never use unsalted unless I know it is going to make a real difference. In most cases I find that it does not. If you buy a quality butter to begin with, its not over salted and you can always cut back on the salt used in the remainder of the recipe.

I used whipping cream which worked well and, true confessions here, I used full fat organic Greek Yogurt instead of the sour cream as that is all I had in the house. It worked out fabulously, so I believe you can use the two interchangeably. Yogurt I always have in the house, sour cream not so much.

You will use both the white and green parts of the spring onions (scallions). I just lop off the really dark green tops, about 2 inches and then use the rest. If you like you can save a tiny bit to scatter on top at the end.

The original recipe specified white vinegar also. I love the properties of white wine vinegar. Its not quite as harsh, so that is what I used. 

 

HOW TO MAKE RANCH DRESSED CRUSHED POTATOES

This is really such a simple make. Anyone who has been here for long knows that I love to cook things as uncomplicated as possible and if I can find an easier way of doing something I will take it! I had enough of that when I cooked at the Manor to last me a lifetime!

Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.

Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.

 

Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.

Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)

Drizzle about half of the warm creamy sauce over top and garnish with the parsley. Serve immediately and pass the remaining sauce at the table.

 

This was one of the nicest potato dishes that I have made recently. I am in love with it. So much so that I actually could not stop picking at it after I had finished eating one serving.  I was grateful that I had not made more because I could have easily made a pig of myself and did.

The potatoes I used were a mix of small red and Yukon Gold potatoes and the flavor of them just on their own was fabulous. That delicious sauce tipped them over into phenomenal mode. I would be happy with just  a plate of these and nothing else!

If you love the humble potato as much as I do, you may also enjoy the following recipes :

POTATOES O'BRIEN - This is a pretty basic version of fried potatoes, using only salt and pepper as seasoning.  You could also add garlic powder and or paprika.  I added some paprika. I like the colour it adds to potatoes when you are frying them. Basically it is like a potato hash, except it doesn't use already cooked potatoes.  You peel and dice raw potatoes and add them to some hot fat, along with chopped onion and the seasoning. 

CRISPY TWO POTATO TACOS - These Crispy Two Potato Tacos are one of my favourite things to eat.  I adore Mexican flavours, and I adore potatoes, both the  sweet and the white. Combining the two, potatoes and Tex Mex flavours,  is like a marriage made in Heaven! I just don't think you can get much better! 

POTATO PIE - Basically this is just cheesy mash baked in a casserole until golden brown!  The casserole dish is well buttered and dusted with bread crumbs, so that you end up with a buttery crust on the outsides. A bit of butter brushed top guarantees the top bakes up crisp and golden brown as well.  Delicious served on its own with pickled beets and buttered brown bread. Recipe can be doubled, tripled, etc.

Yield: 2

Author: Marie Rayner

Ranch Dressed Crushed Potatoes

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

These fabulous potatoes are so delicious you will gobble them up. You can keep the potatoes warm until you want to serve them and then dress them just prior to serving if you wish. They are fantastically delicious!

Ingredients

• 3/4 pound (340g) small red or Yukon gold potatoes
• 1/4 cup (60g) heavy cream
• 1 garlic clove, peeled and minced
• 3 TBS (45g) butter
• 2 spring onions, trimmed, washed and minced
• 1/3 cup (80g) dairy sour cream
• 2 tsp white wine vinegar
• freshly ground black pepper and sea salt to taste
• 2 TBS minced flat leaf parsley

Instructions

1. Place the potatoes in a saucepan and cover with cold water. Add about 1/2 TBS of salt. Bring to the simmer and then simmer for 20 minutes, Drain well. Keep warm until needed.
2. Heat the cream with the garlic over medium low heat until it comes to a simmer. Whisk in the butter a little bit at a time until thoroughly melted and amalgamated.
3. Stir in the spring onions, sour cream and vinegar. Taste and add salt and black pepper to taste.
4. Place the potatoes into a serving bowl and lightly crush with the fork or the bottom of a flat container, or a potato mashed. (Don't mash too much. You want lots of craggy bits.)
5. Drizzle about half of the warm creamy sauce over top and garnish with the parsley.
6. Serve immediately and pass the remaining sauce at the table.

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