Brad’s Golden Mash
(courtesy of Brad Allured, scientist and owner, Just Legit Soap in Reno. Serves 12 … or 6 potato lovers)
1 gallon water
⅓ cup kosher salt (do not substitute with table salt)
2½ to 3 pounds Yukon gold potatoes
2½ to 3 pounds red potatoes
Cloves from ½ to 1 full head of garlic (as desired)
2 sticks butter (unsalted or salted)
1 16-ounce block full-fat cream cheese (optional)
White pepper (optional)
Add gallon of water and salt to stockpot and bring to a simmer. Water should taste like the ocean, to flavor the potatoes while enabling a smoother mash.
While you wait, peel Yukon gold potatoes, and only halfway peel the red potatoes, removing any bruises or eyes.
Cut all potatoes into 1½-inch chunks. Peel and smash garlic cloves with the flat of your knife. Amount of garlic used is a matter of preference. Gently toss potato chunks and smashed garlic into simmering salt water, then bring to a boil. Boiling the garlic with the potatoes creates a more subtle garlic flavor. Cook for 20 minutes, or until potato chunks easily break in half with a fork. Drain in a colander and transfer to a large mixing bowl.
Cut 1 stick of butter into 4 smaller pieces and bury them in the hot potatoes. Use paddles of hand mixer (turned off) to gently smash ingredients. Turn hand mixer on low setting just to incorporate the butter, but do not overmix.
Add ½ of the cream cheese (broken into 2 to 3 chunks), if using, and mix on low for the shortest amount of time possible to incorporate. Taste, then add more butter and cream cheese as desired. Cream cheese will make potatoes stickier. Mix with the hand mixer to desired consistency. Optionally, add white pepper for some spice.
