Yes, they were ideal. Just the right size.
The first step is to boil them til tender, with the skins intact. That's why smaller potatoes are best used. These were boiled, then set out on a baking sheet. I used a potato masher to mash them down, not quite flat, but so they split open.
Here's a view of the masher doing its job. You push the taters that come thru the holes back down onto the potato.
Sprinkle the mashed spuds with a little olive oil, salt and pepper. Then bake them in a hot oven of 475*F for 10-15 minutes.
Here are mine after 15 mins. at 475*. They are ready to serve.
Personally, I like to add a few dabs of butter on top of my taters to add more flavor. They were very tasty with my baked chicken. Mmmmmm good.
Have a nice day.