Embrace the lumps and keep the skins on your mashed potatoes! These chunky mashed potatoes are made with Yukon Golds, making them have a natural buttery taste and texture to them. Some people would call them "rustic" but I just call them delicious.
1 1/2poundYukon Gold potatoeschopped into bite size pieces
1/2teaspoonsalt
5tablespoonsmilk
2tablespoonsbutter
salt and pepper
Instructions
Place the chopped potatoes in a large saucepan or pot. Add cold water to completely cover the potatoes by at least 2 inches. Add half a teaspoon of salt and stir. Bring to a boil and then simmer for about 15 minutes, or until a fork easily slides into the potatoes.
Drain potatoes and place back into the pot. Using a wooden spoon or hand masher, mash them a couple times to break them up a little bit.
Add milk, butter and season with salt and pepper. Continue mixing them until you have the desired consistency of mashed potatoes.