Published September 1, 2000.
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
Garlic mashed potatoes rarely live up to their potential, turning out insipid or breathtakingly strong.
Develop the consummate garlic mashed potatoes: soft, creamy, and supple in texture and earthy, buttery, and garlicky in flavor.
Cook the potatoes in their skins and peel after cooking for rich, earthy flavor. Toast the garlic cloves in a covered skillet over low heat, use plenty of melted butter, and stir in half-and-half after adding the butter.
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