I could bet your life that I can make it better than you.
Now lets see, since I’m portuguese there are certain cooking vocabularies that I don’t know in english, but I’ll try.
I make it a bit different from most people.
Why ? Because I mince some fresh garlic (of course I don’t use it in powder)and some onion and place it in a frying pan untill they get blondish.
As for the puree itself, of course that it takes milk and egg yolks.
And I like to either mashed the potatoes by hand, or use a beater but being careful as not making them too mooshy (sp?).
When the puree is almost done, I then add the minced garlic and onion , while stirring slowly.
Try it and then tell me about it.
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Should I also mention that when I fry potatoes (I like them in small cubes), after placing them in the plate, I sprinkle them with minced garlic and rub a nut of butter over them ?
I also add little salt before frying them, since I then sprinkle with some table salt.

Kind regards,

José

Funny because just yesterday I watched Jamie Oliver’s show making the mashed potatoes a la Irish – with an Irish chef there also and what they did was adding scallions (spring onions) to stay true to the original recipe.
Was great to see the addition of chives!

Also thought the potatoes differences were great to learn of!

cheers!
GAbi @ mamaliga.

I like adding horseradish to mine, or beets, or bacon.

Also, leftover cold mashed potatoes are great on white bread with mayo…I know it sounds insane, but it’s really good