Rachel Ray's Smashed Potatoes recipe involves boiling potatoes until they are soft and smashing them with butter, sour cream, milk, salt, pepper and scallions. The recipe appears on RachelRay.com.
The recipe suggests using small potatoes to save time because they don't need to be peeled and they boil faster than large potatoes. Leaving the skins on the potato also results in a more nutritious final dish.
To start, take 3 pounds of small red potatoes, wash them and cut them into quarters. Place the potatoes in a medium saucepan and cover with cool water. Place the pan on the stove and bring the water to a boil. Allow the potatoes to cook for 10 minutes until they are soft and can be pierced with a fork. Drain the water from the potatoes, place the potatoes back in the warm pan and stir them so they release some moisture.
Add 2 tablespoons of butter, 1/4 cup of regular or low-fat sour cream and 1/2 cup of milk to the pan and smash them together with the potatoes until they reach the desired consistency. To finish, season the smashed potatoes to taste with salt and pepper and gently stir in 2 chopped scallions. Serve while still warm.