Crushed Ranch-y Potatoes
A comforting, tangy side of boiled potatoes given a quick smash, then folded with a warm garlic-butter cream and sour cream mixture spiked with scallions and vinegar for a ranch-like tang. Meant to be served alongside a meatloaf, but good with almost any roast or grilled main.
Ingredients
- Kosher salt
- 1 1/2 lbs (680 g) small red or Yukon Gold potatoes
- 1/4 cup (60 g) heavy cream
- 1 garlic clove, minced
- 3 tbsp (45 g) unsalted butter, cut into pieces
- 2 scallions, finely minced (white and green parts)
- 1/3 cup (80 g) sour cream
- 2 tsp white vinegar
- Freshly ground black pepper
- 2 tbsp minced fresh flat-leaf parsley (or 1 tbsp each parsley and dill)
Equipment
- Fork or potato masher
Directions
- Cover the potatoes with cold salted water in a large saucepan and bring to a simmer. Cook until fork-tender, about 20 minutes, then drain. (They can hold warm in the empty, covered pot off the heat until you’re ready to finish them.)
- In the same pot, heat the cream and garlic together until just simmering, watching closely so it doesn’t boil over. Off the heat, whisk in the butter until melted, then stir in the scallions, sour cream, and vinegar. Season well with salt and pepper.
- In a large bowl, smash the potatoes once or twice with a fork or potato masher, leaving them mostly in craggy chunks rather than fully mashed. Pour the cream mixture over them, add the parsley (and dill, if using), season again with salt and several grinds of pepper, and fold together with just two big stirs — a few unmixed pockets of the garlic cream are a good thing. Serve hot.
Source: Smitten Kitchen Keepers by Deb Perelman, p. 194