I’m sure once you try this roasted garlic mashed potato recipe you won’t be satisfied with plain mashed potatoes again.
There’s no fixed recipe for mashed potatoes, it’s simply a method best described. My normal quantities for 2-4 people is as follows:
4-5 medium sized potatoes cut into quarters (or whatever is necessary to get approximately the same size pieces so they cook evenly)
Cook the potatoes in salted water until quite tender (you can do this ahead of time if desired and leave the potatoes in the water removed from heat until you are ready to serve. Nobody likes cold mashed potatoes.
Drain all the water from the pan and add butter (approx. 3-4 tablespoons), milk (approx. 1/3 cup), salt and pepper to taste (I’m normally low on the salt and high on the pepper). Add the roasted garlic and mash with a potato masher. Substitute fresh chicken stock for half the milk for even better flavor.
If the potatoes are too dense add more butter and milk as necessary until you get the texture you want. Taste and adjust seasonings as necessary.
I don’t peel my potatoes. There is more flavor and more nutrients in the skin than the rest of the vegetable. However if you want the traditional pure white look then feel free to peel them if you want.