Step 1

Peel and cut potatoes into quarters lengthwise. Remove any spots, lumps or knots.

Step 2

Place potatoes in a large pot (6-quart) and cover with cold, salted water by an inch. Bring to a boil, reduce heat down to medium-low and allow to simmer until fork tender (about 15-20 minutes).

Step 3

When potatoes are just about done (nearly fork-tender), heat 1 tablespoon of the butter in a small pan over medium-high heat. Sauté garlic until fragrant, about 1 minute. Set aside and keep warm.

Step 4

Drain cooked potatoes, add in the remaining butter, cooked garlic, hot milk and sour cream.

Step 5

Mash the potatoes with a potato masher until smooth, adding a little extra milk if needed. (OPTIONAL: Use a strong wooden spoon OR electric beaters to beat further until smooth. Be careful NOT to over beat or they will become gluey.)

Step 6

Add in the parmesan cheese. Season with salt and pepper to taste.