"His method combines one fresh potato with the instant stuff, creating the smartest, most delicious mashed potatoes. In the end, it makes an incredibly creamy and slightly chunky batch you'll think was homemade. In fact, when he first tried this four years ago, he waited to tell us until after we were finished eating them. We had no idea that we were eating mostly boxed mashed potatoes!"
"Boil the potatoes. In a pot, bring salted water to a boil and cook 2 roughly chopped russet potatoes for 20 to 30 minutes (or until fork-tender). We like our potatoes with the skin on (for a more rustic look and feel), but if you are a mashed potato purist, peel the potatoes before boiling. Meanwhile, make the boxed mixes. Prepare 2 boxed mashed potato mixes according to package instructions, and set aside."
Prepare two boxed instant mashed potato mixes and boil two roughly chopped russet potatoes until fork-tender. Keep skins on for a rustic texture or peel for a smoother result. Mash each boiled potato with four tablespoons salted butter and two tablespoons whole milk per potato until a rough, slightly chunky consistency is reached. Stir the mashed potato mixture into the prepared instant mixes and adjust salt and pepper to taste. The hybrid method produces velvety, buttery mashed potatoes that taste homemade while greatly reducing prep time, suitable for weekly meals and holiday dinners.
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