2 -2 1/2 lbs yukon gold potatoes or 2 -2 1/2 lbs white potatoes scrubbed and peeled
1/2-1 tablespoon paprika
1 lemon juice of
1/4 cup butter approximately
salt to taste
fresh minced parsley for garnish
Steps:
Cut potatoes into large chunks and either pressure cook 8 minutes or boil until fork tender
Transfer potatoes to large mixing bowl
Add remaining ingredients and mix in well Break up the potatoes into bite size chunks Youre not mashing the potatoes unless you want to But this is what Mom dictated so I listen and obey
Taste and adjust seasoning as necessary Transfer potato mixture to serving bowl
Garnish with fresh minced parsley
Enjoy
NOTE The leftover potatoes make perfect potato pancakes the next morning for breakfast Add an egg and some flour to the potato mixture
mix well and fry in a little bit of oil until golden
