Smashed Potatoes

10- 12 clean Yukon Gold Potatoes (or potato of choice)
Clean and chunk potatoes into same size pieces placing them in fresh cold water
Add two tsp. course salt to the cold water

Cover potatoes and bring potatoes to a boil.  Continue with a soft boil for 15-17 min. Check to see if they are done with a fork.  If the potato falls apart they are ready to be drained and the next set of ingredients added.

While the potatoes boil prepare the following in a bowl:
1/2 stick butter
1/2 c. sour cream
1 package cream cheese
1 Tbs. fresh snipped chives or fresh parsley (optional)
1/2 tsp. fresh ground black pepper
1/2 c. freshly grated Parmesan Cheese or Sharp Cheddar Cheese (optional)

Using a hand held mixer blend the potatoes and cream mixture.  Serve warm with an ice cream scoop.  Top the potatoes with the cheese of choice and a sprinkling of fresh herbs (if used in the potatoes) as it shows guests what to expect in the potatoes.

Freezing Tip: These potatoes can also be frozen.  I line a cookie sheet with foil and then use an ice cream scoop filling the pan with scoops of potatoes. They can be close together, but not touching.  Freeze for 2 hours or more and then pluck them off the tray and place in plastic freezer bags.  When you want smashed potatoes for supper during the week pull out the number you need (one or two scoop(s) per person) and warm in the microwave for 3 minutes, stir and warm two minutes longer.