Ingredients

• 2 1/2 pounds small red skinned potatoes
• Coarse salt
• 1 cup stock or chicken broth
• 1 cup prepared store bought pesto

Instructions

1. Cut larger potatoes in half and leave small potatoes whole. Cover potatoes with water and bring water to a boil. Add salt and cook until potatoes are tender 10 to 12 minutes. Drain potatoes and return them to hot pot. Add broth or stock and smash the potatoes up. Add pesto and smash to desired consistency. Serve while hot.