I'll agree that using lots of cream and butter is yummy, but let's get real, you can't do that all the time. Save that version for Thanksgiving, and try this version. BTW, this is the way I made it when Fat-Guy and wife were over for dinner a month or so ago, and I think they liked it. If they were just being polite, I don't think Steven would have gone for thirds! This is more of smashed potato, rather than a smooth puree (use a food mill or potato ricer for that kind). Anyway, I think I used Yukon Golds, scrubbed but unpeeled, cut into about 1 inch chunks. Put into cold water with a several peeled garlic cloves and quite a bit of salt (water should taste a little salty, but not like seawater). I've always heard that you shouldn't overcook the potatoes, that they'd become water logged. (Un?)Fortunately, I got distracted and totally forgot about these, I think they cooked for almost an hour! However, I drained them and put them back in the pot, over heat to cook off a little of the water (when it starts to stick to the bottom you're done with that step). Remove from heat, mash with hand held potato masher (the wavy wire kind, not the spring loaded kind), add a couple Tbs butter, then adding milk as needed. Taste for seasoning, adding more salt and fresh ground black pepper, and one more raw garlic clove, minced through a garlic press - I recommend the GoodGrips brand). These were excellent, very pleasantly garlicy and even though the skins were on came out not too lumpy because of the "overcooking."