My grandmother’s mashed potatoes always had some lumps that were wonderful to bite into and added a nice contrast to the mashed part. And that’s the way I still like them. I do not like “whipped” potatoes and will save that glop for my death-bed meal along with jarred applesauce that I sip through a straw.

Warmed milk or cream is easier absorbed into the potatoes than if it's cold.

Here’s how I make my mashed potatoes which easily serves 4.

• 2 Idaho potatoes
• 1-2 teaspoons dried onion flakes
• 1 small garlic clove, peeled
• Milk or cream at room temperature or slightly nuked
• Butter
• Salt and pepper

Peel potatoes. Slice in half lengthwise, then cut into large chunks making sure the end pieces are a bit larger than the middle pieces (they are narrower and will cook sooner).

Place in a medium pan of water and drain and then rinse. Fill pan with enough water to cover the potatoes. Add the dried onion flakes and a few slices of the garlic clove. Cover, bring to a boil and then lower heat a bit. Cook for about 10-15 minutes or until a fork easily pierces the largest chunks. Remove from heat, reduce burner to low.

Using the pan cover to hold the potatoes in, drain in a sink with the cold water running. Don’t worry if some of the dried onion and garlic escape; the potatoes have already absorbed their flavor.

Place the pan back on the range to allow any water/moisture to dry up. Using a fork stir potatoes around a bit to begin to break them up.

Remove from heat. Add butter—several tablespoons, and begin mashing with a whisk. Add milk or cream—a little at a time, whisking as you go, until you get a desired “mash” that still leaves some lumps.

Potatoes take a lot of salt, so use a good one, such as Kosher salt or a nice sea salt. Add freshly-ground pepper and even more butter.