2 lb Yukon Gold potatoes
2 lb russet potatoes
½ cup buttermilk
1 c sour cream
1 bulb garlic, roasted
Salt to taste

Wash and cut potatoes into 1” cubes.

Boil potatoes in salted water until fork tender.

Drain potatoes then place back in the pot on low heat to evaporate any remaining moisture.

Remove from heat, add sour cream and garlic and mash. Adjusting to desired consistency with buttermilk.