Lumpy Spuds
- 5 pounds Red Skinned Potatoes, Scrubbed And Cut Into 2-inch Pieces
- 8 Tablespoons Unsalted Butter
- 1-1/2 cup Whole Milk, Or More If Needed
- 1 Tablespoon Granulated Onion (or Onion Powder)
- Kosher Salt And Ground Pepper To Taste
- 1 Tablespoon Dried Parsley, Crushed
- 1 bunch Chives, Chopped
- Place potatoes in a 6-quart stock pot and add enough salted water to cover the potatoes by an inch or two. Bring to a boil; reduce heat to a gentle simmer and cook the potatoes until tender (depending on the size of the cubes this should take 10-20 minutes). Drain potatoes and return to pot. Add butter, milk, granulated onion, salt, pepper, dried parsley, and most of the chives (save some for garnish). Use a potato masher to mash potatoes and the other ingredients together until combined well. Taste and adjust seasoning if needed. Garnish with reserved chives and serve.
red, butter, milk, onion, kosher salt, parsley, chives
Taken from tastykitchen.com/recipes/sidedishes/lumpy-spuds/ (may not work)