• 2 1/2 pounds small red potatoes
• Coarse salt
• 1 cup chicken stock or chicken broth
• 1 cup prepared store-bought pesto, or your own if you have some on hand

Cut larger potatoes in half and leave small potatoes whole. Cover the potatoes with water and bring the water to a boil. Add salt and cook until the potatoes are tender 10-12 minutes.

Drain the potatoes and return them to hot pot. Add the broth or stock and smash the potatoes up. Add the pesto and smash to desired consistency. Serve while hot.

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