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Ingredients

• 2 cups favorite hummus, homemade or storebought
• 3 Tbsp. butter or olive oil
• optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil
• 1/4 tsp. freshly-cracked black pepper
• 1/2 tsp. salt (or more to taste)
• 3 lbs. Yukon gold potatoes

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Peel the potatoes if you woud 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. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes.
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• Length: 30 minutes

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Step 2

• Remove from heat and drain the water.Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, hummus salt and pepper. Stir until combined. Season with additional salt and pepper if needed. Then top with garnishes if desired.
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