Mashed potatoes are pretty damn near perfect. Carby, buttery, comforting, and easy to make, they pair well with just about everything, from rib-eye to poultry to roasted cauliflower.

But mashed potatoes have one fatal flaw: They can be a textural nightmare. How often have you found yourself scooping bits of chicken or veggies into a pile of smashed spuds just to provide some relief from the sensation of stuffing your face with liquid cement (albeit tasty liquid cement)?

Luckily, there’s a simple solution to this age-old dilemma, and it’ll save you from having to peel a bunch of tubers, too. Australian chef Sandy Ho boils, roasts, and then mashes whole potatoes for a crispy, rustic twist on the classic side dish. Her recipe doesn’t skimp on the butter, so don’t worry about losing that luxurious mouthfeel.

Finish it off with a sprinkle of rosemary et voilà—mashed potatoes that don’t taste like gluey baby food.