The Pioneer Woman Tasty Kitchen
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Lumpy Spuds

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Level: Easy

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Description

Our family’s “lumpy spuds”. Loaded with flavor and great texture. This recipe makes a huge batch, but you can easily scale it down.

Ingredients

  • 5 pounds Red Skinned Potatoes, Scrubbed And Cut Into 2-inch Pieces
  • 8 Tablespoons Unsalted Butter
  • 1-½ 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

Preparation

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.

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