Diane, thanks for sharing what looks like a very fun evening. 38 years of service, volunteering for your fire department, is something you and your husband should be very proud of. That's a long time to dedicate to anything! Heck, I'm very proud of him!

Roasted garlic- Hi, where I live the grocery stores sell minced/chopped regular and "Roasted" garlic in little to medium sized jars that you can just keep in the frig and add directly to your recipe. it's not as good as what you can make at home but ok. As for the whole recipe I'll let these ladies help you in that direction. You will be a LOT better served.

Thanks David. The hardest part about taking the pics is keeping steady. My camera doesn't have a no shake setting. Smiles. Well, that and holding camera with one hand while flipping the gnocchi. Christy does like them. She gets tired of 'red', so last night she had some with some new sage from the garden and browned butter. Browning some bread crumbs in with the butter and sage is classic and good too. I keep forgetting to say that you certainly don't have to use leftover mashed potatoes. I make them using many kinds of leftover potatoes and even make potatoes just for gnocchi..lol. Baked, boiled, parsley, and of course you can just nuke a couple of potatoes or steam or boil or bake a few and you make them just the same way. Smash up the potatoes good and add the eggs and cheese if you're using cheese. The only difference will be in the amount of flour needed since you don't have to make up for the milk and butter from mashed potatoes. Just add a little salt if using plain potatoes. The main thing is just to get that same nice soft but somewhat stiff dough. Like any dough that changes with moisture in ingredients and the air and weather and such. Just remember it's usually easier to smash potatoes when their hot or at least warm so if you're using potatoes from a few days ago give them a little heat in the microwave, then mash or if you know you want to make them when making extra potatoes just mash them before you put them away for the night. Really easy to do with parsley potatoes. Probably way more than you ever wanted to know about such a simple dish but I know a lot of people love them and they're so really simple to make.

I saw the same show today where he cooked the taters in milk and heavy cream. And yes, I too wondered if the milk would burn. I've never heard of making mashed potatoes this way but I'd try it......cooking it on low enough heat that it wont' burn. I'm not adding mustard though, no thanks........I like my mashed potatoes with butter, milk, salt and pepper. That's it.