Instructions: Cut unpeeled potatoes into quarters. Place potatoes in large pan & add water to cover. heat to a boil; cook until tender, 20-25 minutes. Drain thoroughly & return potatoes to pan. Smash potatoes with potato masher or wooden spoon, leaving some lumps intact. Place over low heat & gradually mix in chicken stock or broth, adding just enough to make fluffy texture.

Cut butter into pieces and mix in lightly. Add salt & pepper to taste.

Serve hot.

Also in the recipe text: "Lumps & bits of potato peel are part of this recipes charm. Chef Mark Tatschi says you can make them as chunky or smooth as you like."

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