[Buzz]

Originally Posted by Fire Me Boy!

Depends on what I feel like. Sometimes I use traditional russets, sometimes Yukon holds, sometimes reds. They all have their benefits and disadvantages, with Yukons probably being the most forgiving.

Tough to beat russets for really light and fluffy mashed, though.

Yukons and reds I usually leave unpeeled. Russets, peeled.

Butter and depending on how rich, cream, half and half, or whole milk. If I'm doing garlic, I smash the cloves and put it in with the boiling water. Try that sometime. Otherwise, I tend to do just salt, sometimes pepper.

Have you ever made them from roasted?