Meg's famous mashed potatoes!
“I LOVE garlic twice baked mashed potatoes, and have worked for many years on finding different ingredients to add to create the PERFECT garlic twice baked mashed potatoes. I don't measure anything, just add ingredients for my preferred consistency and zing!” - Meg

Ingredients:
Potatoes
Butter
Sour Cream
Crushed garlic
Horseradish
Salt & Pepper

Peel potatoes and add to salted boiling water. Once potatoes are soft and ready for mashing, drain all liquid (I use a pasta strainer), and place boiled potatoes into a baking dish. Add all ingredients and mash. Place baking dish into a 400 degree oven and bake to desired tenderness (I usually bake potatoes for about 30 minutes; until the sides and top are lightly browned). Cool potatoes before serving.

Note: While all ingredients are to taste, I have learned that if you add too much sour cream, the potatoes will be runny, and will not firm up when going through the twice baked process.

Additional and fun way to make potatoes:
Bake whole potato (with skin intact) in a 400 degree oven for approx. 20-30 minutes (until the insides are baked through and mushy). Take the baked potatoes out of the oven, and cut a slit on top so that you are able to scoop out all of the insides/meat of the potato. Add desired ingredients to the scooped out insides (also fun to try- grated cheese, bacon, scallions, etc), and mix. Once mixed, add the mixture back into the saved skin of the potato, and place back into the oven. Bake for another 10 minutes, or broil for a few minutes, and serve.