Butter and Parm Squished Potatoes

• About 2 pounds baby Yukon gold potatoes
• 2 to 2 1/2 cups chicken stock
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 2 tablespoons butter
• 1/2 to 2/3 cup shredded Parmigiano-Reggiano, 2 handfuls

1. Put the potatoes in a medium pot in a single layer.
2. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil.
3. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes.
4. Remove the lid, raise the heat and reduce the stock.
5. When the stock evaporates, squish potatoes to flatten them a bit with a masher.
6. Crisp the potatoes a few minutes on each side, then season with black pepper.
7. Stir in the butter and cheese and toss.
8. Transfer to a serving dish and serve.

gold potatoes, chicken stock, extravirgin olive oil, freshly ground black pepper, butter, handfuls

Taken from www.foodnetwork.com/recipes/rachael-ray/butter-and-parm-squished-potatoes-recipe.html (may not work)