I miss mashed taters. Ever since the Mrs diabetes diagnosis, taters are off the menu. Mashed cauliflower is a decent substitute, but definitely not as good

Swap the milk/cream for the water the pots were boiled in.

Similar premise to creaming spaghetti sauce with the starchy water the noodles boil in.

Taking leftover mashed potatoes along with adding some corn and peas then forming into small round pancakes and frying them are great leftovers

Don't overlook Carnation potatoes you are missing out.

https://www.verybestbaking.com/carna...shed-potatoes/
https://images.aws.nestle.recipes/re...it_448_448.jpg

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Better still, don't fold the garlic in (I guess if you ran it through a microplane it would be okay).

Instead, take your butter, simmer your garlic in it until roasted, run it through a strainer to get the pieces out and then add milk and bring it all to warm (warmer milk keeps your potatoes from getting starchy).

And when the potatoes are boiled, put them in a ricer rather than just mashing them. Ensures completely uniform texture. Add your warm milk/butter/garlic mixture, plenty of salt and pepper and then a couple big ol globs of sour cream.

Mix it all together and you've got perfect mashed taters. From there you can add chives, bacon, cheese - whatever your heart desires. But really, you won't need any of it. Or gravy. That base is great on its own.

I wasn’t using “fold” as a specific technique just more of an add some garlic using your preferred technique kind of statement, but that’s good advice nonetheless.

:thumb:

It's definitely a good add - makes 'em smell amazing if nothing else. Gotta put a little more salt in that you otherwise might to bring the garlic flavor out (but nothing crazy).

If you want fluffy mashed potatoes though, the ricer over the masher is a go-to. Some people prefer the chunks and a little denser version and that's cool. And you can't run them through a ricer if you leave the skins on anyway.

But if you peel them and like fluffy mashed, get a ricer.