Lumpy Spuds

Name: Lumpy Spuds
Ingredients: 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

7 ingredients

1 steps

Ingredients

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

Directions

1

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.