2 1/2 pounds of small red potatoes, scrubbed (Cut bigger ones to equal size of all potatoes so they cook evenly)
Cook potatoes in salt water for about 15 minutes until tender. Smash the potatoes (leave skins on) until smooshed, leaving chunks. Add 1/2 stick of butter or olive oil if you don't eat butter, 1/4 cup of chicken broth, salt, pepper, and some cream or whole milk for desired consistency, but not like whipped potatoes.
Can add sliced green onion, cheddar cheese, cooked bacon and sour cream to make them "loaded smashed potatoes" or just eat without all that stuff.
Easy and fast side dish and tastes fresh and tasty when you have those baby red potatoes in the summer! YUM!