I would add milk, then more butter, then too much butter, add more flakes trying to firm them up, not understanding that they would NEVER firm up, then more milk….until I have a giant bowl of white mush.

I don’t think I learned how to make mashed potatoes overnight. It’s taken me a while to make them good, consistently.

One day they’ll be older and cooler about textures and new flavors. I remember not digging weird stuff in my food when I was young. I grew out of it by the time I was in Jr. high.

Meanwhile, I’m patiently waiting and appreciating the challenge of keeping meals simple and friendly for them. It’s much more fun to watch my kids devour their dinner, than to see them choking it down.

Can I hear an ‘Amen’ out there?

Cooking the onions with the spuds gives it a milder onion flavor.

Oh!Cream cheese is so yummy in mashed potatoes. Sometimes I use light sour cream with milk, instead of butter, then I top it with green onions. It’s like eating mashed baked potatoes.