Potato X

15		fingerling potatoes
1/2  teaspoon		sea salt and black pepper to taste
1  tablespoon		butter
1/3  cup		vegetable broth
2  tablespoons		fresh chopped rosemary
1  teaspoon		smoked paprika (for sprinkling)

Tip: For nutritional information on all the ingredients in Potato X just click on each ingredient name. Then adjust the serving size for any Potato X ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat the oven to 450 degrees F. Scrub the potatoes clean. Boil then until tender all the way through. You want them pretty soft
Place the cooked potatoes on a baking sheet lined with parchment paper. Make an X cut on top of each potato for easier squishing. Use a potato masher or fork and gently press on each potato until squished but not obliterated. You want them to stay together somewhat. If they fall apart, have no fear. Just scoop the bit into piles and proceed. Once smashed, sue a pastry brush with melted butter and brush each potato. Follow with chicken broth. Salt and pepper each one and then top with freshly chopped rosemary. Bake the potatoes at 450 degrees for 20-25 minutes. Longer is better as long as they are not burning. Use a pastry brush to coat the potatoes again with a little bit of butter just before serving. Sprinkle with paprika and adjust salt and pepper as needed.