Haha I get told I'm a good cook, but really the secret is to add as much salt as you can get away with before it tastes salty. Plus lots of butter if appropriate (before the salt, in case the salt in the butter make it too salty).

Everything gets way more salt than it should. Pasta water? Salty like the sea. Boiling potatoes? Salty like the sea. Mashing potatoes? Loads of butter, then some milk to get the right consistency.

And if a recipe says 1/2 clove of garlic like one we have does, that's obviously not enough. If you don't like garlic don't put it in, otherwise at least double what the recipe says.

But yeah, if you like your heart don't eat at my house.