Ingredients
3lbsYukon gold potatoes
¼cupbutter
¼cupmilk,warmed
2cupshummus,favorite, homemade, or store-bought
½tspsalt,or more to taste
¼tspblack pepper,freshly-cracked
Italian parsley,fresh, chopped, to garnish, optional
lemon wedges,to garnish, optional
olive oil,drizzle, optional, to garnish
Preparation
Peel the potatoes if you would like, and cut them into large chunks, roughly the same size. Immediately add to a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat.
Reduce the heat to medium and simmer for 20 to 30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.
Return the pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off the heat, and add in butter, warmed milk, hummus, salt, and pepper. Stir until combined. Season with additional salt and pepper if needed. And
Serve warm, topped with optional garnishes if desired.
