Directions

1. Prep the potatoes: Peel and quarter the potatoes, placing them in a bowl of water immediately to prevent browning.
2. Boil: Drain the water and transfer the potatoes to a large pot. Add the chopped garlic and a generous pinch of salt. Fill the pot with cold water until the potatoes are covered by about an inch. Bring to a boil, then reduce the heat slightly and cook until the potatoes are fork-tender (about 12–15 minutes). They’re ready when they easily fall apart when pierced with a fork.
3. Warm the dairy: While the potatoes cook, gently warm the butter and milk together in a small saucepan over low heat — do not boil.
4. Drain and dry: Once cooked, drain the potatoes in a colander. Return them to the pot and place over high heat for 1 minute, stirring gently to evaporate any remaining moisture. Remove from heat.
5. Mash: Using a potato masher, mash the potatoes until smooth. Slowly pour in the warm butter–milk mixture, seasoning with salt and black pepper to taste. Continue mashing until you reach your desired consistency.
6. Finish: Add the sour cream and stir with a wooden spoon until fully combined and creamy.
7. Serve: Spoon into a serving dish and top with a few extra pats of butter, freshly cracked black pepper, and a sprinkle of herbs such as oregano, rosemary, or chives. Enjoy warm!