Smashed Potatoes

No, they're not mashed, they're SMASHED! Here's a great potato side dish that's like mashed potatoes, only not. You don't have to peel them or even cut them. Just boil and smash! No mixer, no potato ricer, just a fork or a potato masher. Easy, right? They're quicker and easier to make than mashed potatoes and they're just as yummy.
Love.

3 lbs. baby red (or baby Yukon Gold) potatoes
1 stick soft butter
1 cup heavy cream
Salt and freshly ground black pepper


Place potatoes in a large pot. Cover with cold water. Add pinch of salt. Bring to a boil and simmer for about 20 to 25 minutes or until tender. Drain potatoes and transfer back to pot. Smash with potato masher. Add butter and cream. Give them a good stir. Season with salt and pepper.

Tips:
The baby potatoes are the best choice here because their small size makes for quick cooking and their skins are extremely tender and easier to chew.
The thing that sets smashed apart from mashed is the fact that they're chunky. They're not supposed to be smooth like mashed potatoes, so just give 'em a quick smash and you're good to go! Want to add another layer of flavor? Add garlic, Parmesan cheese, or French fried onions.