• 2 cups small red potatoes, washed and scrubbed; leave skins on
• 1 cup water (plus up to 1.5 more cups of water as needed)
• 1/2 – 1 teaspoon salt
• 1/4 – 1/2 teaspoon black pepper
• (optional) 1/2 teaspoon snipped fresh rosemary
• (optional) 1 Tablespoon vegan buttery spread

Cut each potato into 5 pieces of about the same thickness. The quickest way I’ve found is to slice off each end, then cut the remaining middle into thirds.

Place all potato chunks, salt and pepper into a pot with 1 cup of water. The potatoes should just be covered with water. Add a little more water if needed.

Turn heat to high (9 on a scale of 0-9) and cook for about 20 minutes. No need to stir, but do monitor it carefully. After 5 minutes, you may need to add 1/2 cup more water. After 10 minutes of cooking, you may need to add a little more water. Use only enough water to keep the potatoes cooking in liquid just to their top edges. Continue boiling on high until all the potato pieces can be broken easily with a long handled spoon. The skins may cook off some of the pieces.

Turn off heat and move away from burner. If the potatoes seem too soupy, pour off a little of the water. Try not to drain off too much water; the potatoes have been breaking down as they cook and the water is filled with potato pulp.

Break the potatoes down with a fork or wooden spoon. These softened potatoes don’t even need a mixer, they can easily be stirred into mashed potatoes while still warm in the pot. Add fresh rosemary snips and vegan spread while stirring. Allow to cool 5 minute before serving and the texture will firm up even more.

2 – 4 servings.