Cut the potatoes into 1-inch cubes and place them in a large pot with the cold water and 2 tbsps kosher salt. Add enough water to cover the potatoes. Bring to a boil, then lower the heat and simmer, uncovered, for about 15 minutes, until the potatoes are fork tender.

Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Mix in ½ the seasoning. Keep warm.

As soon as the potatoes are tender, drain them in a colander.

Place hot potatoes in mixing bowl and mix/mash until smooth.

Slowly add in milk/butter mixture and sour cream. Add the dairy mixture in increments and mix as you go.

Taste and adjust seasoning if necessary. Serve warm topped with more butter (if desired).

If using andouille sausage grind in a food processor. Add ground sausage and a small amount of oil to skillet and cook over medium heat. Brown the meat thoroughly. Transfer the sausage to a plate.

Add peppers to the skillet and sauce it in the grease left behind from the sausage for 1-2 minutes.

Add the flour and whisk until everything gets brown and pasty.

Slowly whisk in half the milk and stir well before adding the rest of the milk. Simmer for about 3-4 minutes, stirring a lot to get a smoother consistency.

Add the sausage back in along with the spices and simmer lightly for a minute. Remove from heat and serve with mashed potatoes.