Hot Crash Potatoes

I posted these a long time ago, but I made them again last night and wanted to share them again, with the additions I've added to make them even better. These are probably my favorite way to prepare red potatoes.  If you're dairy free, just omit the butter and cheese. I've added them because I love those two things! These will become a staple side dish at your house, I promise!

Hot Crash Potatoes
adapted from Pioneer Woman Cooks

Ingredients:
12 whole New/Red Potatoes (You can really do as many or as little as you need.)
Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
green onions, chopped small
Parmesan cheese
butter

Instructions:
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

Prepare a baking sheet with nonstick spray or with olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher or a cup, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with olive oil.
Sprinkle potatoes with kosher salt and freshly cracked black pepper. Top with a dab of butter (optional), freshly grated Parmesan cheese, and chopped green onions.

Bake in a 450 degree oven for 20-25 minutes until golden brown.