If you make the potatoes ahead of time, keep them warm by setting the saucepan over a double boiler or larger pan of simmering water, or place the potatoes in a slow cooker on low heat setting for 2 to 3 hours.
You can easily double this recipe to feed a larger group. Just be certain you have a large Dutch oven to allow for boiling 3 pounds of potatoes.
Sprinkle toasted chopped walnuts or chopped fresh chives over smashed potatoes before serving. See page 45 for toasting directions.