Friendly Tips

• You can swap out the baby yellow potatoes for whatever you have on hand. When using russet potatoes, I typically peel them first because the skins are much tougher than red and yellow potatoes.
• The ingredient amounts can absolutely be played around with in this recipe to serve more or less people. Just multiply the measurements to accommodate the number of servings you'd like to get.
• Before transferring the potatoes into the mixing bowl, first place them back in the pot over med-high heat for about 30 seconds to remove excess water. I don't always do this (out of laziness LOL) but I do think it makes them better! :) 
• The measurements do not need to be exact, they can be used as more of a guide. Truthfully, I don't really measure anything when I make these, I do it all to taste and usually end up putting more of the spices. Sometimes I add a little sour cream too.
• To make dairy-free, skip the cheese and substitute your favorite dairy-free milk. Or nix the milk all together and increase the butter amount until you get your desired consistency.
• To make Whole 30, skip the milk and cheese and substitute Ghee for the butter. You will likely need closer to 4 Tbsp. to get them to a good, creamy consistency. Skip the garlic salt too (it contains a small amount of sugar) and just increase the amount of garlic powder.