Prep 5 mins
Cook 20 mins
Rachael Ray, 365: No Repeats Cider Vinegar Chicken with Smashed Potatoes and a Watercress and Cucumber Salad
- Cut the potatoes in half and place in a pot, then cover with water. Cover the pot with a lid and bring the water to a boil. Leave the lid off the pot and cook at a rolling boil until tender, 10 to 12 minutes.
- Drain the potatoes and return to the hot pot. Add the half-and-half and the butter to the potatoes and smash with a fork or potato masher to the desired consistency. Season the potatoes with salt and pepper.