You’ve probably seen a version of potatoes like these all over Pinterest. But if you’re looking to up the ante, THIS is the recipe you’re going to want. If I’m eating cheese and potatoes, I’ve already thrown caution to the wind, so with these taters, we’re going for broke. With the addition of mayo, they’re creamier, and by adding some dry ranch dressing mix, definitely have that taste of ranch that kids love. Want to make them even more spectcular? Add some crumbled bacon on the top before serving. Sure, you’re guilding the lily a bit, but what’s a cup of water when you’re drowning? Make them over the holiday weekend and your family will go ga-ga.
Cheddar-Ranch Smashed Potatoes
- 1 1/2 pounds baby red potatoes
- 3/4 cup mayonnaise (the real stuff, not light)
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon dry ranch dressing mix
- 2 tablespoons minced chives
Preheat oven to 400-degrees.
Scrub potatoes to remove any dirt. Place potatoes into a pot large enough to hold them and cover with cold water, plus 2″ and a good pinch of salt. Place pot on stove and turn heat to high. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are just tender when pierced with a fork. Drain potatoes.
Cover a baking sheet with foil, then lightly coat with cooking spray. Place drained potatoes on foil and gently smash each one with a fork until the skin breaks and they are slightly flattened, but not totally squished flat (chunkier will work better in this case). The potatoes should be close together and not spread out separately on the pan.
Place mayo, cheddar cheese, ranch dressing mix and chives in a bowl and mix until thoroughly combined. Spread cheese mixture on top of potatoes, then place in oven and bake for 15 minutes, or until cheese is melted and beginning to brown. Serve while warm.