I was inspired by the success of the mashed potatoes I made for the 4th, and I had about a pound of potatoes left over, so I tried to make garlic mashed potatoes. I thin-sliced the potatoes in the food processor, and set them to simmer. While they were doing that, I chopped up two BIG cloves of garlic. After draining out the potatoes, I sauteed the garlic in the same pot with a little bit of olive oil, some salt and pepper, and a pinch of red pepper flakes. As before, I used water to keep the garlic from browning. Then I returned the whole mess, garlic, potatoes, and all, to the food processor, and turned it on. The result had a great flavor, but was gluey. Did I just over-process it all, or do I need to stick with hand-mashing the potatoes altogether?