1 lb. sm. red potatoes, unpeeled, halved
salt
2 poblano chilies
1/4 cup whipping cream or milk
Put potatoes in 2 qt saucepan; cover with salted water; heat to boil over med heat; cook until potatoes are tender, 15 mins; roast chilies by placing directly over gas flame, turning as necessary, until skin is blistered and blackened (can be done under broiler); place in brown paper bag; cool; peel off blackened skins; seed and dice chilies; smash potatoes, leaving some chunks, add cream, chilies and salt to taste; mix well.
NOTE:
For garlic smashed potatoes, omit chilies and add roasted garlic according to taste