Chopped potatoes are cooked in chicken broth until the broth evaporates, then the potatoes are smashed while still in the pan. Butter and shredded Parmesan cheese are mixed into the cooked potatoes. The result is a creamy, cheesy, buttery mashed potato side.
I spray the pot with non-stick spray, place the potatoes inside and cook on medium low until the bottoms start to brown. Then I add the broth and olive oil, I like the flavor and color the searing of the potatoes give the final dish. You can leave the skins on the potatoes. Substitutions can be made for any potato you want (but a mealy potato works better), just watch the cooking time. Make sure the potatoes are completely cooked; you may need to add more chicken stock while cooking, if it evaporates before the potatoes are done. I also add a little parsley when I add the black pepper.