Put russett potatoes into large pot and fill with water till potatoes are covered. Boil till the potatoes are medium fork tender. Not too soft and not to hard. Take potatoes out of water asap and set on counter or cutting board. Let cool till you can handle them to remove the skins. Take a steak knife and scrape the skins off. Let cool to room temperature and put into large container, cover with saran wrap and put into fridge overnight. The next day you can shred your potatoes into hashbrowns. I have used a cheese grater on the large side but now I use my Kitchenaid mixer with the shredding attatchment which is what we used in the diner and saves your knuckles! Heat skillet or frying pan with butter and put down hashbrowns and brown to your liking.
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