Dirty Spuds

These are the only mashed potatoes we eat. They are so easy to make with no peeling involved!

Dirty Spuds

6-8 medium sized russets

1 cube butter (Not completely softened, the warm potatoes will melt it quick)

1/8-1/4 cup milk (start with less then add more) 2 tsp Johnny’s Seasoning

Pepper to taste

1. Bring a large pot of water to a boil.

2. Chop potatoes into small, evenly sized squares and add to the boiling water.

3. Boil potatoes until fork-tender (soft enough that the fork breaks the potato chunk easily in half. Do not overboil or the water will become soupy and the potatoes will be overly mushy.)

4. Strain the potatoes and pour into a large mixing bowl.

5. Using a hand mixer, break down the larger potato chunks, then add in the butter and mix until nearly completely melted in.

6. Using a spatula, scrape down the sides of the bowl. Add in a dash of milk and mix until just combined.

7. Add 1-2 tsp of Johnny’s seasoning and some shakes of pepper. Mix until just combined, continually scraping down the sides of the bowl.

8. Continue adding milk/seasonings until desired consistency. DO NOT OVER MIX or the potatoes will become almost a sticky-like consistency.

9. Serve immediately or refrigerate in a sealed container for up to 3 days. Spuds will reheat just as well next day!