Smashed Red-Skin Potatoes

Directions

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