This is a wonderful base recipe! I doubled the garlic because...well, we love garlic and put it in the over for 25 minutes. I used a 5 pound bag of yukon gold potatoes (minus two that I dropped down the sink...oops!), and the taste and texture was just perfect. I mixed all of the ingredients besides potatoes ahead of time then added it slowly while I was mashing. I cooked the potatoes for about 20 minutes (this will vary, of course). I used a hand masher for a more Southern texture. I made these for Thanksgiving and got compliments from everyone, including my husband who doesn't like potatoes and my brother in law, who said these were very flavorful. These are a bit more time consuming than the old butter-and-milk standby, but definitely worth the extra effort. Thank you!
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This is a wonderful base recipe! I doubled the garlic because...well, we love garlic and put...