Step 1

Place the potatoes in a medium stock pot and add enough water to cover the potatoes by about one inch. Salt the water and boil the potatoes until they are easily pierced with a fork, about 20 to 25 minutes.

Step 2

While the potatoes are cooking, melt one tablespoon of butter in a small saucepan over medium-low heat. Add the garlic and cook for 1-2 minutes until the garlic is fragrant. Add the heavy cream to the pan with the garlic and heat just until it begins to simmer then remove the pan from the heat.

Step 3

Drain the potatoes using a colander and transfer them to a large mixing bowl. Pour the garlic and cream over the potatoes and use the beaters of a hand mixer, with the mixer turned off, to break the potatoes apart. Add the butter, one tablespoon at a time, and beat until mixed into the potatoes.

Step 4

Add sour cream, salt, and pepper. Continue to beat the mashed potatoes until all of the ingredients are combined and the potatoes are smooth.

Step 5

Transfer the mashed potatoes to a serving bowl and garnish with fresh chopped parsley or chives. Enjoy!