Two Potato Buttermilk And Garlic Mashed Potatoes

• t russet "Idaho" potatoes, peeled and cut into chunks - This adds creaminess
• t red potatoes, cut into chunks roughly the same size as the russet chunks - This adds texture
• t to 2 teaspoons kosher salt
• t/4 cup low fat buttermilk (not skim) - This adds tang and texture
• t/4 cup heavy cream - This stabilizes the ph, and adds creaminess
• t to 8 cloves of garlic, peeled

1. Combine potatoes in a large pot and just cover with cold tap water. Place over high heat and season water with 1 to 2 teaspoons of salt, (it should taste like sea water). Cover the pot and bring to a boil.
2. Meanwhile, combine dairy and garlic in a small saucepan and bring to a simmer over medium heat. Keep this mixture barely simmering until the potatoes are done.
3. As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer. Cook for 15 to 20 minutes or until a potato chunk can easily be crushed with a pair of tongs. Drain, then return potatoes to the pan, return pot to heat and shake for 30 seconds so the surface water can evaporate. Remove pot and set on a towel or hot pads. Pour about half the garlic mixture into the potatoes and mash with an old-fashioned potato masher. Start tasting and looking at the consistency right away. If mashers seem dry or bland, add more of the garlic mixture. Avoid over mashing or you'll end up with gluey instead of fluffy.

russet, red potatoes, kosher salt, buttermilk, heavy cream this, garlic

Taken from www.epicurious.com/recipes/member/views/two-potato-buttermilk-and-garlic-mashed-potatoes-50087662 (may not work)