2 pounds Russet Potatoes (rinsed, peeled and cubed 1/2 inch size)
2 pounds Red potatoes (rinsed and cubed 1/2 inch size)
2 teaspoons Kosher Salt
3/4 cup Buttermilk
1/4 cup Heavy Cream
6 cloves Garlic (peeled and smashed)
Place all spud hunks in a 4 quart saucepan and add just enough cold water to cover. Add 1 tsp salt to the pot, cover and bring to a boil over high heat.
Meanwhile, combine the buttermilk, cream and garlic to a 2 quart saucepan and bring to simmer over low heat. Watch to make sure the mixture does not boil over. Stir occasionally.
When the spud water boils, ditch the lid, drop the heat to simmer and cook until the taters are easily crushed with tongs. Drain the potatoes well. The less moisture, the better.
Add the final teaspoon of salt, add 1/4 of the buttermilk mixture and start smashing.
As the spuds break down, add more of the buttermilk mixture. Remember these are smashed potatoes, not whipped potatoes. The red potatoes will mash well, the russet potatoes will mash slightly, but also some will remain whole, leaving a nice mixture of creamy potatoes with firm hunks floating. Mash to your desired results.