Chunky Mashed Red Potatoes
a KitchenJoy original recipe
serves about 6
5-6 small or medium size red potatoes, washed and cubed (skin on)
1/4 cup butter
1/4-1/2 cup of milk
shredded parmesan-reggiano cheese (about 1/4 cup)
Place potatoes in pot, cover with water, sprinkle water with a bit of garlic powder; boil about 10 minutes or until tender. Drain potatoes; mash slightly with potato masher or pastry cutter.
Add milk, butter and garlic powder to taste, blend until slightly smooth (leave some chunks) with electric blender. Stir in salt, pepper and cheese to taste.