Use a sharp knife to quarter unpeeled potatoes.

Place potatoes into a large pot and fill with cold water covering all of the potatoes completely.

Add a pinch of salt and bring to a boil.

Once the water is boiling, reduce to medium heat. Boil potatoes until they are fork tender.

Pour the potatoes carefully into a colander set over the sink. Drain water completely.

Place the pot back onto a burner set to medium low heat.

Then, melt the butter in the pan, then cook the garlic for 1-2 minutes until lightly golden brown.

Return cooked potatoes back to the pot and use a potato masher to mash potatoes until they start to break down. You can leave them lumpy or mash a bit more for a creamier texture.

Season potatoes with salt and pepper.

Next, use a rubber spatula to mix in the sour cream and half and half.

Transfer to a large mixing bowl or other serving dish and serve hot.