Crushed Ranch-y Potatoes

1. Cook Potatoes

Start by giving your small red or Yukon Gold potatoes a good rinse under cold water. Place them in a large saucepan and add enough water to cover them generously. Sprinkle in a pinch of kosher salt, which will subtly enhance their flavor as they cook. Bring the water to a gentle simmer over medium heat, allowing the potatoes to cook for about 20 minutes. You'll know they're ready when a fork easily pierces through to the center with no resistance. Once tender, drain the potatoes and keep them covered off the heat to retain their warmth.

2. Infuse Cream with Garlic

While the potatoes are doing their thing, take a small saucepan and pour in ¼ cup of heavy cream. Add a minced garlic clove to the cream and set the saucepan over low heat. Allow the cream to warm up gently until it begins to simmer, releasing the garlic's aromatic essence into the cream. This infusion process is crucial as it builds a rich, savory base for your dish.

3. Combine Cream Mixture

Next, introduce 3 tablespoons of unsalted butter to the saucepan, letting it melt smoothly into the cream. Toss in the finely minced scallions, ensuring both the white and green parts are used for their distinct flavors. Stir in ⅓ cup of sour cream and 2 teaspoons of white vinegar, which adds a subtle tang to balance the richness.

4. Crush and Combine Potatoes

With the creamy mixture ready, it's time to focus on the potatoes. Using a fork or potato masher, gently crush the potatoes. Aim for a texture that retains some chunks and craggy bits, as these will absorb the flavors beautifully while maintaining a delightful bite. Finally, transfer the crushed potatoes to a large bowl and pour over the cream mixture. Gently fold everything together, making sure every potato chunk is coated in the creamy goodness.

5. Final Seasoning and Serve

Finish off with a sprinkle of freshly ground black pepper and 2 tablespoons of minced fresh flat-leaf parsley. If you like, you can mix it up by using 1 tablespoon each of parsley and dill for an extra herby touch. Serve the potatoes warm and enjoy the comforting, ranch-like flavors that come through in every bite.