Why do restaurants screw this up so bad? Or maybe it's just me. To me it's russet potatoes (love me some Yukon Golds but not for mashed potatoes), a decent amount of salt, butter to taste and a little cream or milk to get the right consistency, and done. Seems everyone wants to do smashed with roasted garlic with the peels on. I know the peels are nutritious, but it's mashed potatoes.