Cheddar-Ranch Smashed PotatoesServes 4-6
- 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
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 the bottom of a glass or measuring cup until the skin breaks and they are slightly flattened, but not totally squished (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.