Pesto Smashed Potatoes

1 ½ pounds small red-skinned potatoes
Salt, to taste
½ c. chicken broth
½ c. store bought pesto

Cut larger potatoes in half and leave small potatoes whole.
Place potatoes in a pot and cover with water’ 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 chicken broth and smash the potatoes up.
Add pesto and smash to desired consistency. Serve hot.

Rachael Ray
Yield: 2 servings