Thirty minutes and two steps are all that's needed to prepare this cheese and red potatoes side dish recipe.
If you make the potatoes ahead of time, keep them warm by setting the saucepan over a double boiler or larger pan of simmering water, or place the potatoes in a slow cooker on low heat setting for 2 to 3 hours.
You can easily double this recipe to feed a larger group. Just be certain you have a large Dutch oven to allow for boiling 3 pounds of potatoes.
Sprinkle toasted chopped walnuts or chopped fresh chives over smashed potatoes before serving. See page 45 for toasting directions.