• Cut potatoes into even chunks, about 12 pieces each (cut into quarters, then cut each piece into three smaller chunks) and place in a large pot of water.
• Bring to a boil, lower heat to maintain a low boil and cook for 10 minutes, or until easily pierced with a fork.
• While potatoes are boiling, add the sour cream, butter, garlic and 1/2 teaspoon each salt and pepper to a large mixing bowl.
• Drain the potatoes and immediately transfer them to the bowl containing the other ingredients. Using the mixer's whisk attachment (or by hand with a potato masher), beat the ingredients together with 2 tablespoons of milk. Beat until creamy, adding more milk - a tablespoon at a time - until you've reached the desired consistency.
• Add more salt, if needed, dot with butter, and serve immediately.

  Or cool, cover and refrigerate for a couple days. Follow the make ahead options below for reheating.

To Make Ahead:

• In the Oven: heat the mashed potatoes covered in the oven at 350 degrees with extra milk and butter. Cook, covered, for 20 minutes or until warmed through. Stir before serving.
• In a slow cooker: coat the slow cooker insert with butter and add a little milk or broth to the bottom. Stir milk/cream or broth into the mashed potatoes (about 1/2 cup for every 4 cups of potatoes). Add the potatoes to the slow cooker, top with a couple tablespoons of butter, cover, and cook on low until the potatoes are heated through, 2-3 hours. Stir before serving.