Ranch Smashed Potatoes
"This is super easy with bottled salad dressing. You can mash the potatoes right in the cooking pot to save on cleanup. Goes great with a thick, juicy steak."
photo by Boomette
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 1 1⁄2 lbs small red potatoes, halved
- 1⁄3 cup milk
- 1⁄3 cup bottled ranch salad dressing
- 1⁄4 teaspoon pepper
- 2 tablespoons chopped chives
directions
- In large pot, combine potatoes with enough salted water to cover. Bring to boil; cook until tender, about 15 minutes. Drain. Heat milk in same pot.
- Return potatoes to pot; add salad dressing and pepper. Mash, keeping some potato pieces chunky. Stir in chives.
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Reviews
-
I would give this 3 1/2 stars if I could so I error on the side of caution. I love mashed potatoes and I love ranch so I really expected to love this recipe. I used Kraft ranch which I happen to think is good but somehow the flavor got lost somewhere and didn't come through well for me. Perhaps another bottle of ranch would have made this recipe better or cutting down on/eliminating the milk. I even toyed with the idea of using a package of ranch dressing to give it extra kick but I did not have any. -
I used Renee's Buttermilk Ranch dressing. And instead of red, I used yellow potatoes, peeled. I only omit chives cause I didn't have any. But next time, I'll try to have some. Thanks Jackie. Made for 123 hit wonders -
Great change up for standard mashed potatoes. I only caution that you use a high quality ranch dressing...one you would eat on a salad. My mashed potato critic DS1, approved eating 2 helpings. Made for Fall PAC2008
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
