This is a recipe I've used for red potatoes many times, but I used what arrived in my organic produce delivery box last night - maybe a Yukon gold potato? I don't know for sure, but they did have a creamy texture and sweet taste. Boil the potatoes until tender, then throw them on a lightly oiled baking sheet and lighting smash them with a potato masher. Sprinkle with rosemary, a little minced garlic and coarse sea salt. Bake at 425 until browned around the edges.