Potato Smashers
- 4 red-skinned or white boiling potatoes (about 6 ounces each), scrubbed
- Sea salt, to taste
- 2 tablespoons light butter, melted, divided
- 4 teaspoons minced fresh chives, divided
- Fresh ground black pepper, to taste
Instructions:
It's so simple, and even tastier with just a small amount of light butter.
- Add the potatoes to a large stockpot. Fill the pot so the water is 1 inch higher than the potatoes and add about 1 teaspoon salt, or to taste. Place the pot over high heat and bring the water to a boil. Cook the potatoes for 20 to 25 minutes, or until they are tender. Drain them well.
- Transfer each potato to a serving plate. Press the back of a fork into the top of each potato, smashing it until it flattens slightly (it’s okay if the potatoes crumble a bit). Drizzle the butter evenly over the top of the potatoes, about ½ tablespoon on each. Sprinkle the chives evenly among them, about 1 teaspoon on each. Season with salt and pepper. Serve immediately.