Smashed Potatoes

We always have red potatoes on hand to make our favorite potato recipe, Crash Hot Potatoes. Last night I made a very retro meal (beef tips in gravy, peas and carrots, and fruit salad), and I wanted something like mashed potatoes to go with the beef. However, on weeknights I'm more likely to make smashed potatoes because they take a lot less time. There's nothing mystifying about this recipe - it's fast and really, really yummy.

Smashed Potatoes

1 lb. red potatoes (about 8 large ones)

salt and pepper

1/2 cup milk, half and half, or cream*

3 T. butter

1/2 cup sour cream

Wash potatoes (don't peel) and slice into 2-inch chunks. Put in a pan and cover with water. Bring to a boil, and salt water generously (potatoes need salt!). Boil for 10-15 minutes, until tender. Drain and place in bowl. "Smash" potatoes, skins and all with a potato masher or large fork. It's okay if there are a few chunks.

Heat milk for 60 seconds in the microwave or until warm; stir into potatoes. Stir in butter until melted. Right before serving, stir in sour cream, salt, pepper. You can add green onions and/or cheese if you like.

*Note: I usually have skim milk and cream on hand. That way I'm prepared for any kind of dairy called for in a recipe because I can mix them together. Also, high-fat dairy stays good longer than low-fat, so I can buy a cheap quart of cream at Costco and it can last for two months. You can also freeze cream.