Wayne Boatwright wrote:

> I rice the potatoes into a pot over low heat. I melt the butter and
heat
> the cream/milk. The potatoes are nicely hot. I sometimes like
garlic in
> mashed potatoes, but I only throw in a clove or two and boil with the
> potatoes, then remove before mashing. I don't care for roasted
garlic
> mashed into the potatoes. I sometimes add a bay leaf to the boiling
> potatoes.

I don't care for the roasted garlic flavor either. When garlic mashed
are called for I slice garlic and heat it in melted butter but not to
the point of browning. I then add the butter to the boiled potatoes
and then mash by hand with a masher with 1/4 inch holes which works
as well as a ricer. I think milk or cream is not necessary with enough
butter.

D.M.