Steam the potatoes and cook sauce separately. The sauce I like is: milk butter chicken bullion or stock, pepper, salt (to taste depending on the bullion), and onions (I usually use dried). Heat them until slightly thickened, I sometimes add Alfredo sauce...when I want it extra rich, LOL!

Rough mash the potatoes (I like some lumps) and add the sauce. The best potato soup ever! Steaming keeps the potatoes soft but not soggy, as they cook faster. Cook down the sauce and you have mashed potatoes that people will fight over too!

I'm proud of you on this garden...you did a great job!!!

👍🤠😁💗🐾🐶🐾🥳👌🎉