2-3 pounds small red or Yukon gold potatoes, washed
1 box chicken stock (32 ounces)
1/4 cup butter
Kosher salt & course ground pepper to taste
In a large pan melt butter and add potatoes and pour stock just enough to cover potatoes. Cook on medium high until stock is all but evaporated. this should take 20 - 30 minutes. The butter will remain in the pan after the stock has evaporated and will finish the potatoes. Slightly smash potatoes flat with a masher or a vegetable type can...I've even used a small cooking pot. let the potatoes cook in the butter until lightly browned. Add salt and pepper to taste.
I served these with my St. Paddy's Day meal.