Lumpy Spuds

from ButterYum
makes 5 pounds


  • 5 pounds red skinned potatoes, scrubbed and cut into 2-inch pieces
  • salted water to cover potatoes
  • 8 tablespoons unsalted butter
  • 1 1/2 - 2 cups whole milk
  • 1 teaspoon granulated onion or onion powder
  • kosher salt and ground pepper to taste
  • 1 tablespoon dried parsley, crushed
  • 1 bunch of chives, chopped


  1. Place potatoes in a 6-quart stock pot and add enough salted water to cover the potatoes by an inch or two. 
  2. Bring to a boil; reduce heat to a gentle simmer and cook the potatoes until tender.
  3. Drain potatoes and return to pot.
  4. Add butter, milk, granulated onion, salt, pepper, dried parsley, and most of the chives (save some for garnish).
  5. Use a potato masher to mash potatoes and the other ingredients together until combined well.  
  6. Taste and adjust seasoning if needed.  Garnish with reserved chives and serve.