Take your Yukon Gold potatoes or Russet potatoes and cut them into large chunks.

Place the potato chunks in cold water for a few minutes.

Now, place a pot on the stovetop and put the potatoes in medium heat.

Add 2 teaspoons of salt to the potatoes and fill the pot with water until it is 1 inch above the potatoes.

Cook the potatoes like this on high heat until the water comes to a boil.

When the water is boiling, reduce the heat and let the potatoes simmer until they are so tender that you can easily cut them with a fork.

Drain all the water from the pot and let the potatoes cool until you make the milk-butter mixture.

Place a pan or a pot on the stove top on medium heat and add two cups of milk to it.

Now, add unsalted butter and 5 cloves of minced garlic to the milk.

Mix and heat the mixture until it simmers. Overall, you have to heat the mixture for about 5 minutes.

Put the softened potatoes in a bowl and start mashing them with a good hand masher until there are no lumps. Make sure you don’t over-mash the potatoes.

Now, add the hot milk-butter mixture to the mashed potatoes slowly and gradually. Make sure you mix and fold the potatoes in between each pour. Don’t pour all the milk-butter mixture at once.

When it’s mixed well, add the sour cream and mix until everything is combined well.

Add black pepper and salt to taste to the mashed potatoes and mix well.

Place the mashed potatoes and garnish with butter, pepper, and any herbs you like. Now, serve and enjoy.