Alternatively, you can try squeezing the moisture from the potatoes using a potato ricer. You do not need to force the potatoes through the ricer, simply use it to press out the moisture.
Consider switching out the butter with olive oil as a source of healthy fat.
Salt, pepper, and a pinch of paprika can also provide some extra flavor.
If boiling, place the potatoes in a large saucepan and cover with cold water. Bring the water to a boil, then cook potatoes until tender. This should take about 20 minutes. If baking, pierce the skin of the potato with a fork 3-4 times. Wrap the potatoes in aluminum foil or place directly on the middle shelf of an oven, preheated to 350 °F (177 °C). The potato will bake in about an hour. If you already have leftover, cooked potatoes from a previous meal, you can go ahead and use those to make hash browns.
To freeze them, lay them flat on a parchment paper lined cookie sheet. Put the cookie sheet into the freezer for a couple of hours or until the potatoes are frozen, then transfer them into freezer bags to use at your convenience.
If you are using the frozen potatoes that you prepared earlier, you can cook them in the exact same way. They will just take a few extra minutes.
