Ultimate Crispy Ranch Smashed Potatoes

This practical (and much tastier) alternative to stuffed potato peels is both fun and satisfying. Delicious potatoes turn out crispy and salty on the outside and soft and creamy on the inside.
Put the potatoes in a saucepan and cover with 2 inches of water, add 1 1/2 teaspoons of salt. Bring to a boil over high heat. Reduce heat to medium-high and simmer until fork is tender, about 15 minutes. Preheat the oven to 400 ° F.Dry the potatoes well; let them stand for 5 minutes. Place the potatoes in a single layer on a baking sheet lined with parchment paper. Using a potato masher or fork, gently push down on each potato until it is flattened, being careful not to go all the way through. Allow steam and excess moisture to escape for about 3 minutes. Sprinkle each potato with pepper and the remaining 1/2 teaspoon of salt.Whisk together the butter, vegetable oil, and pasteurized mixture in a small bowl until smooth. Drizzle each potato with about 1/2 teaspoon of the cream mixture. Bake in the preheated oven until the edges of the skin are golden and crisp, 25 to 30 minutes. Add your favorite toppings. Serve as an appetizer or side dish.