Mashed, Smashed, Whipped or Beaten?

How do you 'ho?

Hey there, it's Mandy Lynn your friendly potato 'ho!
Well, due to random technological challenges, I do not have a picture of my taters. I don't know if that disqualifies me from the Ho Down, this month hosted over at Baking Delights so, even if I don't really enter (am I late, I don't know that either, I'm still getting reorganized) I thought I'd share my potatoes from Sunday's dinner. (Which also included Deviled Fried Chicken and spinach sauted in lightly caramelized shallots and a splash of red wine).

The potatoes were the Clean-Out-The-Fridge Smashed Potatoes & really, they rocked!
I roughly peeled (left some skin on) about 3 lbs of red potatoes then quartered & boiled until al dente. When draining, I leave just a little of the water in so I don't lose the tasty tater juices. I warmed up about a cup of dark chicken stock (left over from last week) with about 2-3 oz of goat cheese left in the cheese drawer and a tablespoon or 2 of butter. I dumped that in & smashed the taters with the old family potato masher*. Once everything was incorporated, I dusted with a little romano cheese and topped with an amazing bread-crumb mix left over from a pasta dish. (Yes, I should have posted it, maybe next time). So, for those of you who just want the topping, I'm going to guess on measurements:
1/4 cup pine nuts, toasted
1/4 cup breadcrumbs, also toasted (I think I used a little oil (very little))
1/2 cup quality pecorino/romano cheese.
when the nuts & breadcrumbs have cooled slightly, mix in the cheese.
This makes an amazing topping for mashed potatoes**! I popped the crusted taters under the broiler (on low) for a few minutes until everything was warm & toasty. Comfort food at its most comforting!

*I am generally not a "ricer" or a "whipper" and I think that the new lingo says smashed are chunkier than mashed & I like a little chunk.
**This topping would also be good on a baked fish or baked chicken breast or topping some vegetable or a random casserole.