Smashed Red-Skin Potatoes

• 4 lbs small new red potatoes, quartered
• 2 teaspoons salt, plus
• 1 1/2 teaspoons salt
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 1/2 cup sour cream
• 3/4 teaspoon pepper

1. Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
2. Add 2 tsp salt to water; bring to a boil.
3. Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
4. In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
5. Drain potatoes; transfer to large bowl.
6. With potato masher, smash potatoes together with hot cream mixture until well blended.
7. To potatoes, add sour cream, remaining salt, and the pepper.
8. Blend in with the potato masher; continue to smash until desired consistency is achieved.

new red potatoes, salt, salt, heavy cream, unsalted butter, sour cream, pepper

Taken from www.food.com/recipe/smashed-red-skin-potatoes-110363 (may not work)