Mashed potatoes is a southern staple. Let your heart lead you with the amount of butter you choose.
Potato disclaimer: I don't peel potatoes. Life is short. I use yellow/gold potatoes, or Yukon potatoes because the skins are very thin and just melt into the dish.
Draining the potatoes and garlic well after boiling is very important. Water dilutes everything, especially the flavor. I like to drain the potatoes and put them back in the empty, dry hot pot. I also mash the potatoes in that same pot- no need in lots of dirty dishes.
You can use a ricer if you want the silkiest of mashed potatoes. I am more of a simple, rustic gal, so I just use a standard potato masher. Do not use a blender, mixer or food processor. These appliances will turn your mash into glue very quickly.
You can make this recipe your own by adding so many things- chives, cream cheese, shredded cheese, bacon.
Boiling the garlic cloves with the potatoes give a subtle hint of garlicky goodness.
