here what you want to know - absolutely the best mashed spuds you've ever had
get yukon gold spuds (5 lb bag in grocery store typical)
peel half of the spuds (2.5 lbs worth)
boil for 45 minutes ("fork tender". they will just be starting to fall apart)
drain spuds
place in bowl with
1/2 stick butter
1 cup heavy cream
1 complete head of roasted garlic squeezed out and mashed (wrap a large head of garlic in some foil after drizzling with olive oil, bake at 350 F for 45 minutes)
1 tablespoon coarse sea salt or kosher salt
mash, add milk as needed to get consistency you like
feeds 4-5
lower calorie version, omit butter and cream, use butter substitute and milk - good, but not as heavenly when you use the real stuff!
this recipe has been perfected over decades!