- 8-10 Yukon gold potatoes
- 2 lbs butter, room temperature
- ½ C olive oil
- 1 tsp onion powder
- 1 tsp chicken bouillon
- Salt and Pepper
- Wash potatoes, quarter and boil until just fork tender and drain thoroughly.
- Wash until fully broken down.
- Add butter, olive oil onion powder, chicken bouillon and whip with a wooden spoon until you've achieved the desired creaminess.