Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
We show you how to make two comfort favorites: meatloaf that is tender and moist, and mashed potatoes that are fluffy, rich, and full of nutty garlic flavor.
Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.
How do you make sure you always get the strong (or more subtle) garlic flavor you need?
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