A newspaper story a few days ago told where to skimp a Thanksgiving. It said to use cheap russets, but lots of cream. I disagree. Russetts are better for baking. For mashed I like a potato that whips up with a waxy sheen. If they cost a little more, so what? They are still cheap, and a lot of folks in this thread would agree that the mashers are an important part of the meal. At Thanksgiving, I’d rather skimp with a frozen turkey than to have average mashed potatoes.