Ranch Dressed Crushed Potatoes
- 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 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.
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!
Ranch Dressed Crushed Potatoes
- 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
- 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.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/03/ranch-dressed-crushed-potatoes.html
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