These mashed potatoes have no milk or cream; instead, I use sour cream and cream cheese, plus a little bit of Dijon mustard and a lot of roasted garlic. They are tangy and creamy and on the stiffer/drier side. As in, they would be able to hold their shape if they were served with an ice-cream scoop in a school cafeteria. In my book, that simply means that they're just right on the night that you make them (want to sculpt a mashed potato mountain with a gravy lake? go for it), and they're the perfect texture for making potato cakes a few days later.

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