This is my absolute favorite way to indulge in mashed potatoes, that does not have some kind of extra-indulgent aged cheddar in it. I don’t always follow this recipe specifically but I do come by fairly close. The last couple of years I’ve replaced milk with unsweetened vanilla almond milk and I honestly can’t taste a difference. If anything it lacks an extra thicker texture but flavor is still there. I also sometimes use vegetable stock if I don’t have chicken stock and it works just as great.
BUT unless you have a really good quality garlic powder that is super fine, not those tiny granules then you must use fresh garlic. Oh, and of course fresh ground pepper instead of store bought ground pepper makes a big difference. I NEVER not use fresh ground pepper. It’s a must! Okay, that’s all. ENJOY!