Potatoes are a staple of my diet, and I've found my favorite mashed potato recipe is garlic mashed potatoes.
I mix three types of potatoes. Each type adds a different texture and flavor. it's worth trying if you haven't already.
The russet potato (on right) adds a creamy texture. The white and red both add a waxy texture, and a "lumpy" mouth feel that I find appealing.
Peel the russet but don't peel the red or white potatoes.
cut them into roughly equal sized chunks so that they cook at the same rate, and toss into a pot of boiling water with 4 or 5 whole cloves of garlic.
Remove them when they're soft, and mash in a bowl with a quarter cup of milk, or if you're feeling extravagant, cream or half-and-half. Just mash the garlic in with the rest of it. It'll have a mild garlic flavor.
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