– All you do is peel the Russets and cut them into chuncks by cutting in half, then cut the half-in-half until they are bite-size like a piece of cantaloupe. Think of it like cutting fruit to to slide onto a fruit skewer.
– Once they’re cut, put them in a large stock pot, cover with salted water or use chicken broth to boil them. They only need to cook until they are soft enough that a fork will pierce them.
– Drain.
– Salt & Pepper
– Pop them in a mixer, do a light whip to break them up and add just a tad of milk, evaporated milk, or almond milk.
– Taste them and add more salt and pepper if needed.
– Butter them up real good

Growing up, I was in charge of fixing the mashed potatoes for my grandmother. She liked how I made them. At the end of mixing them I’d add a big heap of sour cream to the potatoes. It makes them smoother and creamier without tasting like sour cream which really helps counter Russets more grainy textures. The other option is to mix Red and Russet potatoes together. Red potatoes on their own do strange things when they’re whipped and mashed.

Tell the hubby to stop the whipping as soon as they are broken up on round 1 of mixing. The rest of the ingredients just need to be mixed in to blend them. Ya’ll got this. I promise. You can keep the packaged stuff as a back up just in case. ????

Olivia