Smashed Potatoes serves 4-6 1 1/2 lb red- or ivory-skinned waxy potatoes, or a mixture, each about 1 1/2 inches in diameter, scrubbed 1 cup (8oz) crème fraîche 1 tablespoon chopped fresh thyme, plus sprigs for garnish Sea salt and freshly ground pepper Cut the potatoes in half and place in a large saucepan. Add cold water to cover and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the potatoes are tender when pierced with a fork, about 12 minutes. Drain the potatoes and return them to the warm pan. Add the crème fraîche and chopped thyme. Mash the potatoes with a potato masher or a fork just until they begin to break apart. Season with salt and pepper, garnish with the thyme sprigs, and serve right away.• Buy the Book: Good Food to Share: Recipes for Entertaining with Family & Friends by Sara Kate Gillingham-Ryan with photographs by Ray Kachatorian, $19.77 at Amazon Related: How to Pick a Potato (Images: Ray Kachatorian and Sara Kate Gillingham-Ryan) Recipe reprinted with permission from Weldon-Owen, a division of Bonnier.