Ingredients
1-1/2 cups sour cream or plain Greek yogurt1 envelope ranch salad dressing mix (1 oz.), divided2 pounds russet potatoes (about 3 large), peeled and cubed3 tablespoons all-purpose flour1 large egg1/2 to 1 teaspoon kosher salt1/2 to 1 teaspoon pepper1/2 cup 2% milk, optional Oil for deep-fat fryingGrated Parmesan cheese, optional
Preparation
Stir together sour cream and 1 tablespoon ranch dressing mix; refrigerate, covered, until serving.
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until just tender, 15-20 minutes. Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in flour, egg, salt, pepper, remaining ranch dressing mix and milk, if desired, until smooth.
In a deep cast-iron or electric skillet, heat oil to 350°. Transfer potato mixture to a pastry bag fitted with small round pastry tip. Pipe batter in a spiral motion. Fry until golden brown, 1-2 minutes on each side. Drain on paper towels. Sprinkle with Parmesan cheese if desired; serve warm with dip.
