Ingredients
1 russet potato, peeled and cut into chunks
2 red potatoes, cut into chunks roughly the same size as the russet chunks
1 teaspoon kosher salt
2 tablespoons butter
1-2 cloves garlic
1/4 cup whole milk
1/4 cup sour cream
salt and pepper to taste
Preparation
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. As soon as the water comes to a boil, remove the lid and reduce the heat to a simmer.
Add butter and garlic to a microwave safe container and microwave for 45 seconds, or until butter is melted.
Cook potatoes 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. Add butter mixture, dairy and mash to combine. Avoid over mashing or you’ll end up with gluey instead of fluffy.
