My kids LOVE potatoes. They believe potatoes should be their own food group. In fact, my family can easily eat 5 lbs. of mashed potatoes in a day! I know, it’s quite shocking, right? I mean, it’s FIVE pounds! On the bright side, that’s one less thing I have to store in the fridge 🙂
Chunky Mashed Potatoes
Normally, when making fluffy smooth mashed potatoes, one would use Yukon gold (general potato) or Russet potatoes (starchy potato). These have the most starch content, mash well, and blend easily with dairy and butter. However, because chunky mashed potatoes are meant to be lumpy, you can also use all red potatoes (waxy potatoes) since they tend to hold their shape better and creates a naturally lumpy mash. Just make sure not to overwork the potatoes while mashing since waxy potatoes can get gummy.
Of course, you can use a combination of starchy potatoes (russet), general potatoes (Yukon gold), or waxy potatoes too. If you prefer a smoother mash, try using Yukon gold (can sub with russets) for the mash part and red potatoes for the chunky parts in this recipe. This combination gives the mash a fluffy texture, while the red potatoes provide the chunky texture.
Note: If using all red potatoes, this recipe will be on the denser side. Use a combination of Yukon gold for the mash if you prefer fluffier mash and red potatoes for the chunks as they hold their shape better.
Peel & Cut Potatoes
Peel and rinse off 5 lbs. of red potatoes. Then, cut all the potatoes in half length wise.
Note: If you want more smooth mash and less texture, use 3 lbs. Yukon gold and 2 lbs. of red potatoes. These will need to be boiled in separate pots.
Add the potatoes into a large pot and fill with water to cover the potatoes by an inch (my 8 quart pot was a tad small). Salt the water and bring to a boil. Cook for 12 – 15 minutes or until a fork can pierce through the potatoes. When the potatoes are fork tender, strain and place half of the potatoes back into the pot, leaving half in the colander for later.
Note: If using half Yukon and half red potatoes, put the Yukon potatoes back into the pot after straining and mash with dairy/butter. Then, add in chopped red potatoes or mash them in, keeping them chunky.
Add warm milk and room temperature butter into the pot with the Yukon old potatoes. Next, using a potato masher, mash the potatoes just until the dairy is incorporated. There will still be lumps, but that’s ok because we want those lumps!
Note: Always warm milk and use room temperature butter to keep the potatoes hot.
Add the red potatoes into the mashed potatoes. Again, using the potato masher, mash the red potatoes into 1/2″ bite size pieces. If you feel more milk is needed, add it now. Again, don’t over mash. You want 1/2″ to 1″ chunk potato pieces. Taste and add salt to taste or more milk if needed.
Note: The red potatoes can also be coarse chopped and mixed into the mashed potatoes.
Now the chunky mashed potatoes are ready to be served!
Chunky mashed potatoes are the perfect mix of smooth mashed potatoes and potato salad. Great fall side dish.
- 5 pounds red potatoes, peeled and halved lengthwise
- 1 1/2 - 2 cups warm milk or half-n-half (heat in microwave 1-2 minutes)
- 1/2 cup room temperature unsalted butter
- kosher salt
- pepper - optional
Take a stick of butter and leave out on the counter for 15-20 minutes or until it reaches room temperature.
Place peeled and halved potatoes in a large pot with enough water to cover them by at least an inch. Add 2 tablespoons of kosher salt. Bring to a boil and cook for 12-15 minutes or until a fork can pierce through the potatoes.
Strain and place half of the potatoes back into the pot with 1 1/2 cups of warm milk and room temperature butter. Mash with a potato masher just until the dairy is incorporated. There should still be some small potato chunks. Do no overwork the potatoes or it may become gummy.
Add in the remaining potatoes and mash with a potato masher, leaving large 1/2" to 1" pieces. Add kosher salt to taste and more milk if needed.
- For a quick version of this, use a box of instant mashed potatoes and add chopped cooked red potatoes into the mix.
- For a 'fluffier' mash, use Yukon gold for the mash portion (3 lbs.) and red potatoes (2 lbs.) for the chunks.
- If dressing the potatoes with gravy, do not over season the potatoes with salt.
Don’t forget to check out the other Thanksgiving recipes from The Cooking Housewives below….