Jimmy - those potatoes are super easy to make.
I like to use the little mini potatoes, smaller than a golf ball, and I'll either cook them in the microwave for a few minutes with a Tbsp. of water (covered with plastic wrap) or I'll steam them in water. But when they are just about completely cooked, drain & just let 'em sit in the hot dish or pan, covered with a cloth or folded paper towels.
I think the easiest way to "smush" them is on a board with a piece of plastic wrap over and smush while still warm with a flat potato masher. Or you can use a meat mallet - or a rolling pin - or just your hand. I put the plastic wrap over just so the potato doesn't get stuck to the square holes in the potato masher (plus, then I don't have to wash it....).
Then I scoop 'em off the board or mat with a spatula & into a bit of oil or oil/butter mix, season with s&p or whatever you like.
My man Jacques did HIS smushed/browned potatoes in a skillet w/lid. Added oil & a bit of water, covered & cooked until the water evaporated & potatoes tender. Then he smushed his potatoes with the bottom of a glass & just turned them in the hot oil in the skillet.
No matter how you make 'em, they're a tasty fried potato without much trouble. You can smush 'em thick or thin, whatever you like.