Instructions

1. Begin by peeling 2 pounds of russet potatoes. Cut them into even-sized chunks, approximately 1 to 2 inches, to ensure they cook uniformly.
2. Place the potato chunks into a large pot and fill it with enough cold water to cover the potatoes by at least an inch. Add 1 teaspoon of salt to the water to season the potatoes as they cook.
3. Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15 to 20 minutes, or until they are fork-tender.
4. While the potatoes are cooking, prepare the garlic. Take 4 cloves of garlic and peel them. In a small saucepan, combine the peeled garlic cloves with 1/2 cup of heavy cream and 1/4 cup of unsalted butter. Heat over low heat until the butter melts and the garlic becomes fragrant, about 5 to 7 minutes. Do not let it boil.
5. Once the potatoes are tender, drain them in a colander and return them to the pot. This will help evaporate any excess moisture.
6. Using a potato masher or a ricer, mash the potatoes until they reach your desired smooth consistency.
7. Slowly add the warmed garlic cream mixture to the mashed potatoes while stirring gently. This will help incorporate the flavors and achieve a creamy texture.
8. Season the mashed potatoes with 1 each of salt and black pepper, adjusting based on your preference. Mix well to combine all the flavors.
9. For an extra touch of flavor, add 1/2 cup of sour cream and fold it into the potatoes until smooth.
10. Serve the garlic mashed potatoes hot, garnished with freshly chopped parsley for a pop of color and flavor.