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.
There should be a way to 'pretty' them up a bit more instead of the "smashed' look. I would try cutting a cross into the cooked boiled potatoes. Then 'priming' your thumbs and index fingers of BOTH hands for a few seconds (so as to fend off the heat of the hot potatoes), and then squeeze (pinch) and push down on both sides of the cross forcing the insides of the potatoes to 'erupt' in the center leaving the skins folded out and back.
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