The first time I made garlic mashed potatoes, I used a recipe from this site that involved roasting the garlic. It was a lot of work (chopping garlic, roasting in oven, be careful not to burn it, etc) compared to this recipe, and didn't taste as good to boot. I make these potatoes for a large group for steak night and every one devours them. There's no need to finely chop the garlic, and you can leave the skins on, making the prep for this so quick. I do add more garlic (probably double) and I also use more butter to taste. Sometimes I also a little garlic powder for even more garlic taste. Salt & pepper to taste. Try subbing some of the milk for cream, and don't forget to heat the milk and butter in the sauce pan before adding the potatoes to mash.
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The first time I made garlic mashed potatoes, I used a recipe from this site that involved...