This is a very simple recipe and quick once you've made it before. I used red potatoes instead of russet, left the skin on, and sliced them thinly since I don't have a blender. By slicing them thinly, I was able to use a potato masher after the potatoes were cooked to get the puree texture.
There's a bit too much onion in the recipe for my taste and I didn't use as much as was recommended, but it's good that the amount is easy to adjust or you can just leave it out completely. I also added some parsley and black pepper to taste.
