3. Toss in some garlic. To me, this is what really sets Matt's mashed potatoes apart from the rest. He tosses in 2 or 3 whole peeled garlic with the potatoes and cooks them along with the veggies.

Matt peels the potatoes and cuts them into large pieces (1- to 2-inch chunks) or quarters the potatoes if they're small. He's usually pulling potatoes out of one of those 5-pound bags of potatoes ...