Crushed ranch-y potatoes from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 194) by Deb Perelman

  • scallions
  • potatoes
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute dill for a portion of the parsley.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turkey meatloaf for skeptics

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dill for a portion of the parsley.

  • allison_rkchjv on May 05, 2026

    Perfect, no notes.

  • averythingcooks on December 27, 2025

    I used a mix of fresh parsley, dill & chives and we thought they were...good but not great, which surprised us a bit.

  • dbuhler on January 06, 2025

    We loved these! I had a difficult time getting them properly seasoned, so I over mixed them so they were more like chunky mashed potatoes than smashed, but we still enjoyed them. I opted to use both parsley and dill and I would do that again. I will definitely make these again!

  • bernalgirl on October 19, 2024

    Delicious! Surprisingly for a SK recipe, but I was able to streamline this quite a bit. I cooked the potatoes faster at a low boil, drained them, made the sauce, added the potatoes back and lightly crushed them with the bottom of a glass. One good stir and they were ready to serve. I’d also serve these as a side to a grilled dinner.

  • mikeyeatsstuff on May 24, 2024

    This is our absolute favorite way to make potatoes. Tangy and addictive. The fresh herbs are worth buying for this one, if you can!

  • anya_sf on May 02, 2023

    We enjoyed these in place of standard mashed potatoes. They were easy to make and went well with the meatloaf. I heated the cream and garlic in a tall measuring cup in the microwave (watch that it doesn't boil over!), to which I then added the sour cream, etc., and smashed the potatoes right in the pot.

  • dea080020 on December 08, 2022

    This was alright. It wasn't so good that it felt worth all the extra effort. I probably wouldn't make this again although it tasted fine

  • Jviney on December 05, 2022

    These were fun and yummy. I thought I had fresh herbs on hand but didn’t; so I subbed dried dill and a buttermilk ranch spice mix. The craggy texture made the potatoes interesting, a great complement to a roasted pork loin.

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