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Four suggestions in addition to the above:
o Buttermilk instead of milk! Gives a little bit of a tang. Not really a good idea if you don't keep buttermilk around for other things (aka: pancakes!). Sour cream works too. So is cream. Mashed potatoes are supposed to be rich and fattier than sin, right?
o It's a lot more work, but try it:
- Steam (instead of boiling) the potatoes for 5-10 min (depending on how small you cut them.
- Dump them into a colander, rinse, and steam them again until done.
- Mash as usual.
I learned the above from Cook's Illustrated. It's more work than mashed potatoes have any right to be, but it really brings out the potato flavor. Apparently the starch in potatoes interferes with the flavor, and the rinsing step rinses off most of the starch. I do this on occasion, but as I said...more work than mashed potatoes have any right to be.
o Roast the garlic, or fry it for a few minutes in the butter you're about to use.
o Dill! Fresh if you've got it. Dill + potatoes = magic.
On a completely different tangent - mashed cauliflower! Different texture and flavor, but pretty good stuff.
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