How do you make yours? Mine's pretty simple... I use mainly russet, but sometimes Idaho and Yukon Gold. Boil cut potatoes till tender, drain off most but not all water, add milk, butter, salt, and pepper to taste. That's one simple method. I occasionally use a little Cream of Celery soup for flavor and added thickness. I recently discovered adding a little instant mashed potato flakes/granules helps alot. I don't like it too thick but not too watery either.