Use Red Potatoes...they hold their shape through cooking and won't become mushy like russets will. I used 1 box of Chicken broth instead of water and bouillon (reduces sodium intake) and added 2 tablespoons of fresh chopped sage and thyme when I added the milk/butter mixture. Tastes even better the next day!
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Use Red Potatoes...they hold their shape through cooking and won't become mushy like russets...
