Smashed potatoes

I have been on a potato kick lately. It's probably this cold weather but needless to say I have had to be creative with how I cook them so that we aren't having mashed potatoes every time I have a craving. I wouldn't mind but the hubby likes his variation! So I found this recipe via the Pioneer Woman and changed it up just a little bit.

What you'll need:

1 bag of small golden potatoes (this bag is 3lbs)

1 32oz container of reduced sodium chicken broth/stock

Packaged potato topping

Butter

Potato masher or wide bottomed glass

First bring chicken broth/stock to a boil. Add potatoes and cook until fork tender. The three pounds took about 15-20 mins. Next transfer to a large, lightly greased, baking sheet covered in foil- for easy cleanup! 

Now, using either to potato masher or wide bottomed glass, gently mash the potatoes until they crack apart but are still holding together. Next, place a small tab of butter on each potato. Bake in 475 degree oven until golden brown and crisp- about 15-20 mins. 

 Once they deliciously crisp, sprinkle with the potato topping and serve!