The secret to the most flavorful mashed potatoes? 👉 Use that starchy, salty cooking water — just like you do with pasta sauces. It adds flavor, silkiness, and that “why are these so good?” magic. ✨ Sharing my go-to mashed potato recipe below, plus linking all my favorite kitchen tools I use to make them. — Bessie & Co.’s Mashed Potatoes 🛒 Ingredients • 2.5–3 lbs gold or russet potatoes • 1 Tbsp salt • 2–4 cloves garlic, smashed • 1 stick butter • 1 (5 oz) can Carnation Evaporated Milk • ½ tsp pepper • 1–3 ladlefuls reserved starchy potato water 🥔 How I Make Them Peel and cube potatoes. Add to a pot with smashed garlic and salt. Cover with cold water and boil until tender. Drain potatoes — but SAVE that cooking water! Mash using a hand mixer or stand mixer. Add butter, Carnation Evaporated Milk, pepper, and enough of that starchy cooking water to get your perfect creamy texture. Taste and add more salt if needed. Simple, Southern, and so dang good. 🤍 Tagging all my favorite kitchen tools I use to make these below! LTKstorytime LTKHome LTKfoodie