Wash and scrub the potatoes but do NOT peel. Cut up the Russet potato into 1-inch cubes and the red potato into 1/2 inch cubes. (The smaller size of the red potato cubes will fit through most potato mashers, you should end up a variety of textures within the completed dish.)

Add the potatoes and salt into a pot and boil until the potatoes can be easily broken apart by a fork. Drain or strain the potatoes, add the butter, and lightly smash with a potato smasher or a fork.

Serve.

Submitted by: Michael Sullivan