But smashing potatoes is also an excellent way to get butter and herbs into all of the nooks and crannies of the potato, while still retaining the potato’s texture. Spring new potatoes smash up great, as do buttery Yukon Golds. Most recipes for smashed potatoes (there are links to a couple other food bloggers at the bottom of the recipe) call for boiling the potatoes to cook them. In this recipe, you essentially bake them in a pot in the oven. The potatoes cook in their own moisture while they are bathed in butter. Baking them in a pot prevents them from drying out too much to smash easily, yet keeps them dry enough to fluff up well. Do you have a favorite way to make smashed potatoes? Please let us know about it in the comments. Sprinkle chives on the potatoes to serve. Lori’s skillet smashed potatoes - from Heidi of 101 Cookbooks Smashed potatoes with chives and cream cheese from Ezra Pound Cake
