Boil Your Mashing Potatoes With Garlic and Aromatics

Infusing potatoes with flavor starts at the beginning, at the boiling step.​
The perfect bowl of mashed potatoes is creamy yet fluffy and well-seasoned throughout, but it’s not enough to add salt and seasonings after, or even during the mashing step. Infusing potatoes with flavor starts at the beginning, at the boiling step.

Just like pasta, your spuds should be cooked in salted water so every bite is evenly seasoned. Unlike pasta, you should go one step further and add aromatics and garlic to your boiling water. (I guess you could do this with pasta, too, if you really wanted to, but I think it would make the Italians angry.) 

Boil Your Mashing Potatoes With Garlic and Aromatics