I have never tried that brand.

 I have a really simple mash potato recipe that I do use at the restaurant.

10 lbs. russet potatoes, peeled, cut into 2 inch cubes
1/2 lb. unsalted butter
2 cups whole milk
3 TBS. kosher salt

 In a large pot of cold water add the salt and potatoes and bring to a boil. turn the heat down to a simmer. Cook until they are soft but not waterlogged.

In a small sauce pot heat the milk and butter until melted.

When the potatoes are done, strain them well (at least 3-4 minutes.)

Add the milk and butter and mix on low for 30 saconds with the whip attachment on your Hobart or Kitchen Maid mixer. Turn up the speed to high for 30-40 seconds more until fluffy. DO NOT OVER MIX!! This will result in runny mashed.

JMHO

David O.