1Peel and cube potatoes. Cover with chicken broth and add enough water to cover, if needed. Boil.
2When potatoes are fork tender, smash potatoes to your liking. (My husband loves chunks of potatoes, others like it more creamy.) Add butter and half and half. Heat on low for about 10 minutes to allow flavors to meld.
3Serve with warm crusty bread. Serve with cheese, bacon bits, scallions, sour cream, or whatever you might like on a baked potato.