Step 1: Prepare the Potatoes

1. Place the peeled and cut potatoes into a large saucepan. Cover them with cold water and add a pinch of salt.
2. Bring the water to a boil over medium heat. Once boiling, reduce the heat to low and let the potatoes simmer for 15–20 minutes, or until they’re tender when pierced with a fork.
3. Drain the potatoes and return them to the pot. Set the pot over low heat and shake gently to evaporate any remaining moisture.

Step 2: Infuse the Butter with Garlic

1. Melt 8 tablespoons of unsalted butter in a small saucepan over low heat.
2. Add the crushed garlic cloves and let them gently infuse the butter for about 5 minutes, stirring occasionally.
3. Remove the butter from the heat and strain out the garlic pieces, leaving smooth, flavorful garlic butter.

Step 3: Warm the Cream

1. In a separate small saucepan, heat 1 cup of heavy cream over low heat.
2. Stir occasionally and remove from heat as soon as it’s warm. Avoid boiling the cream to keep the texture smooth.

Step 4: Mash the Potatoes

1. Using a potato masher or potato ricer, mash the cooked potatoes until they’re completely smooth and free of lumps.
2. Avoid overworking the potatoes to maintain their fluffy texture.

Step 5: Mix in the Creamy Ingredients

1. Gradually pour the garlic-infused butter into the mashed potatoes, stirring gently with a spatula or wooden spoon.
2. Add the sour cream and mix until fully incorporated.
3. Slowly stir in the warm heavy cream a little at a time, blending until the potatoes are light, fluffy, and creamy.
4. Season with kosher salt and adjust to taste.

Step 6: Finish with Butter

1. Melt the remaining 2 tablespoons of butter and drizzle it over the top of the mashed potatoes before serving.
2. Optional: Sprinkle with freshly cracked black pepper, chopped parsley, or a pinch of sea salt for garnish.