2. Cover with water, bring to boil over high heat. Reduce heat to medium, and boil uncovered until potatoes are fork-tender, about 10 minutes.
3. Drain potatoes and garlic, then return to the stock pot. Add 1 stick of butter and mash to combine. The cool thing about adding the whole garlic cloves is that they will soften along with the potatoes and mash right into the mix!
4. Add the sour cream, salt, and pepper; continue to mash until well mixed.
5. Add milk to achieve desired consistency. Cover with foil to keep warm until serving or store in refrigerator and reheat when ready to serve. Can be made up to a day before - may need to add a little more milk when reheating the potatoes if they get too thick.