Lumpy Spuds

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.