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.Yukon Gold Mashed Potatoes I loooooooooooove these lumpy, buttery mashed potatoes.

We’re making them with Yukon Gold potatoes which have a very thin skin (don’t peel them – more about that below), and a very creamy buttery taste to them.Yukon golds are as the name states, golden yellow, so they are going to be a stunner on the dinner table instead of those bland white mashed potatoes that your sister in law is making.With just a few ingredients, and about 25 minutes from start to finish, you’re going to love these mashed potatoes! Serve them next to other classic dishes like Salisbury Steak, Cheesy Meatloaf, Pork Chops and Gravy, Thanksgiving Turkey and so much more! Don’t Peel Your Mashed Potatoes! Appreciate the lumps! Seriously, there isn’t anything wrong with some lumps.

Keep those skins on! As a gardener who grows my own potatoes, I am absolutely am going to use every piece of the potato so I am totally team no peeling when it comes to mashed potatoes.Leaving the skin on potatoes not only save you time, but they add nutritional value and they make a beautiful pot of mashed potatoes in my opinion.If you’re still reading this and you’re like “I can’t Pamela, I need to peel them” but then ok,

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