What potatoes give the best result?+
Yukon Gold is the safest choice for a creamy, naturally buttery mash, while russets give a lighter, fluffier result if you handle them gently; avoid waxy tiny potatoes for a classic smooth mash.
Why do my mashed potatoes turn gummy and how do I stop it?+
Gummy mash usually comes from overworking starchy potatoes or adding cold dairy, so stop when smooth not gluey, use a ricer or food mill or a gentle hand masher, and fold in warmed butter and cream.
How should I add garlic so it tastes great without being harsh?+
Roast the whole head until soft and squeeze the sweet, mellow cloves into the mash for deep garlic flavour; if you want more bite, a little fresh grated garlic or a garlic infused milk added to the warm cream works well.
What dairy and fat should I use and at what temperature?+
Use real butter and full fat cream or whole milk for best texture and richness, and warm them before adding so the potatoes stay hot and absorb the fat cleanly.
Can I make garlic mashed potatoes ahead and reheat them?+
Yes make ahead by under seasoning slightly, store chilled, and gently reheat while stirring in extra warmed cream or butter to restore silkiness; this keeps the texture and flavour close to fresh.
What tools and small technique changes make the recipe foolproof?+
Start potatoes in cold salted water, drain and let them steam dry briefly, use a ricer or food mill for the smoothest texture or a sturdy hand masher if that is all you have, and always add warm dairy in stages while folding gently.
