Instructions

1. To cook the potatoes, wash, peel and cut each potato into 4 to 6 uniform-sized pieces or 1 to 2-inch cubes. Place all spud cubes into a large saucepan and cover with cold water by several inches. Add 1 tsp salt to the pot, cover and bring to a boil over high heat.
2. When the water boils, remove the lid, drop the heat to a simmer, and cook for 10-20 minutes or until potatoes are tender, but not mushy. Boiling will lead to waterlogged pieces. At 8 minutes, start testing a few of the potato cubes for doneness by piercing with tines of a fork or sharp knife. Fork or knife should glide easily through potato. Cooking time will depend on size of cubes. When cooked, drain potatoes over a colander. Do not rinse. Return to warm pot off heat to dry potatoes. Toss gently for 30 seconds to knock off any excess surface moisture. The drier the spuds the better. Sprinkle with 1/2 tsp salt and pepper.
3. For the margarine, garlic and vegetable broth, about 5 minutes before the potatoes are done, melt margarine in a small saucepan over medium heat.
4. Add garlic and cook for 30 seconds.
5. Add broth; bring to a boil. Lower heat and simmer for 1 minute. Set aside until potatoes are done.
6. To mash, pour about a quarter of the hot broth over the potatoes and start mashing with your potato masher.
7. As the potatoes break down, add the remaining broth and mash to desired texture, being careful not to over-mash in trying to smooth every piece.