How to Hold Potatoes Together?
Well, they do fall apart to a certain extent, but the skin should hold most of the flesh together. I find that a full 20 minutes cooking makes them properly soft, and therefore a more controllable smash is possible. Also just using the back of a fork works well and the fork can be used to distress the potatoes a little more if needed. We just brush with melted butter, add salt & pepper and roast until a bit crispy (for about 45 minutes) for a great side to hot or cold meats. The boiling bit can happen the day before with no quality loss.
Edit: Apologies, but I confess that I've only now fully read the recipe in that thread and realise that what I've suggested is rather a different dish. Good though, and the squashing bit stands.
Yes - used a cast iron pan - but maybe less oil than could have been - in any case they were browned - and almost blackened - but not the slightest hint of holding together. The flipping was indeed 'flipping' ;-)
Maybe dependent on type of potato - maybe should just make 'hash brown (shredded potato) patties'