Ketchapeno goes great with any kind of potato including smashed. The difference between mashed and smashed potatoes is that when making smashed you can leave the skin on for extra texture and flavor. Also when making smashed potatoes you should leave them chunky by simply smashing the ingredients together.

Ingredients:

2 1/2 Pounds Red Potatoes
1/4 Pound Butter
1/2 Cup Milk
1/2 teaspoon Salt
1/4 teaspoon Fresh Ground Black Pepper
1 Cup Ketchapeno, more or less

Directions:

Fill a large pot 2/3 full with cold water.
Wash potatoes and cut each one in half.
Add cut potatoes to the water and place onto stove.
Bring water to a boil and boil potatoes for about thirty minutes.
Potatoes are ready when they are soft but not falling apart.
Pour cooked potatoes into a large strainer.
Place pot back onto stove and add butter, milk, salt and pepper.
Heat and melt ingrdients together.
Add cooked potatoes back to the pot.
Use a large whish to smash and mix ingredients together.
Serve smashed potatoes with ketchapeno over the top.