Smashing or crushing potatoes instead of mashing them has become popular in contemporary American restaurants. Try leaving the peels on some of the potatoes for added texture.
Boil in salted water to cover until very tender:
3 pounds red-skinned potatoes or Yellow Finn potatoes
Drain well and return to the pan. Place back on the burner and shake to dry the potatoes. Peel all or half the potatoes, then smash with a large spoon or fork, blending in:
1/2 cup milk
1 tablespoon butter
Add:
1/2 cup Pesto Sauce
Salt and ground black pepper to taste
Serve hot. The potatoes can be placed in an oiled baking dish and reheated in a 375┬░F oven just before serving.
