3. Toss in some garlic. To me, this is what really sets Matt's mashed potatoes apart from the rest. He tosses in 2 or 3 whole peeled garlic with the potatoes and cooks them along with the veggies.
Leaving the skin on for mashed potatoes can be divisive, but I actually don't mind the taste or texture at all. After roasting the garlic for 45 minutes, this recipe was quick and easy The first ...