- Green Onion
- Red Skin Potatoes (or a different type of potato if you do not like red skin potatoes)
- Butter (for a richer potato, use something like Kerrygold Irish butter)
- Salt (to your taste)
- Take the potatoes and cut them up into pieces. Do not make them too small. If they are too small, when you boil them, they will turn into mush. The consistency of these potatoes when they are finished is that they will be a chunky mash.
- Place the pieces into a large pot.
- Cover the potatoes with water and place on the stove on a high heat. You are going to boil the potatoes until all of the potatoes are soft enough to pierce with a fork and are cooked all the way through.
- While the potatoes are boiling, chop your herbs and place into a bowl. I used half a bunch of dill, a full pack of green onions, and same with parsley. This is really up to you, though.
- Once the potatoes are fully boiled, grab a strainer and drain the water from the pot.
- You are going to want to add everything into a bowl while the potatoes are warm. It will allow the butter to melt and incorporate more seamlessly, as well as get the smoother consistency of the potatoes while some chunkier pieces remain.
- Mix everything together in a bowl. While you are stirring everything together, begin to season with salt. Add enough salt until you have seasoned them to your preference.
- When everything is fully mixed it, place them into a bowl or a serving platter. Top with a bit more butter and eat up!
- Just as a side note- I am sure you can use some sort of vegan butter as a supplement here for real butter. I myself have not tried this, but, I am sure it would turn out well! For frame of reference, I used 2 sticks of butter for an entire bag of red potatoes.