Q&A for How to Make Simple Mashed Potatoes

First, start by making your garlic flavoring by roasting it low and slow. Cut whole garlic heads in half, drizzle them with olive oil, sprinkle a little salt, and pop them into a pan. Roast for about 275-300°F for a couple of hours until the cloves turn soft, sweet, and golden—no sharp, spicy garlic here, just smooth, mellow flavor. You can do this step days in advance and store the roasted garlic in the fridge. For the mashed potatoes, I recommend yukon gold because they’re buttery and perfect for mashing. Simmer them in salted water until fork-tender. Once drained, dry them out by spreading them on a baking sheet and putting them in a 350°F oven for 5-7 minutes. Popping them in the oven helps evaporate any leftover steam, this gives a smoother texture instead of something gummy or grainy. Finally, when you mash, add your butter first! This coats the starches and keeps the texture creamy when you add your liquids—whether that’s milk, sour cream, cream cheese, or whatever you're feeling. Finally, add in that roasted garlic for a rich, deep flavor. 

A wooden spoon or two forks work.

You can add a little bit of parsley and chives to your mashed potatoes.

Yes - but use less of it, and make up the difference with water.

Yes, you can use whichever milk you prefer. Whole milk will make the potatoes a bit richer, but for most people that's a good thing!

It doesn't have to be heated, but if it is heated, it will help keep the potatoes hot for serving.

Fresh milk is perfectly fine to add to mashed potatoes.