1/2 (5 lb.) bag red skin mashed potatoes, washed and quartered (leaving skins on)
1 cup mayonnaise (or less, as desired)
4 tbsp. (1/2 stick) butter (or your favorite buttery spread)
3 or 4 green onions, washed and sliced into diagonal 1/2-inch pieces
1/2 red onion, sliced into small or chunky bits (optional)
salt and pepper, to taste

Boil potato quarters uncovered for 15 to 18 minutes in salted water (for extra depth in taste, make that 1/2 water and 1/2 chicken broth or vegetable broth). Drain.

Once water has completely stopped dripping, but they're still steamy, place potatoes into a large mixing bowl. With a wooden spoon, break apart the chunks, leaving the lot fairly lumpy. Add mayonnaise and butter. Mix until blended.

You may add more mayonnaise if it's not creamy enough. Now add the green onions and red onion (if using). Season with salt and pepper. Taste, and add more salt as desired.

Serves well either hot, warm, or at room temperature. Enjoy!

As you perfect this recipe you may find you like it more lumpy, or more mashed.

Submitted by: Angela Gunter