Bring the mixture to a gentle simmer over medium heat. Do not let it boil rapidly, as the milk can scorch.
3. Cook Until Tender
Cover partially and simmer for 20–25 minutes, stirring occasionally, until the potatoes are completely tender and easily pierced with a fork.
4. Mash
Remove the garlic cloves.
Using a potato masher or ricer, mash the potatoes directly in the saucepan. Add the sour cream if using.
If the potatoes are too thick, add a little more warm milk or cream until they reach your preferred consistency.
5. Season and Serve
Taste and adjust the salt and pepper.
Transfer the mashed potatoes to a serving bowl and top with a little extra butter and fresh chives.
Serve immediately while hot and creamy.
Why This Method Works
When potatoes are boiled in plain water, much of the cooking liquid is discarded. Cooking them in milk and cream allows them to absorb the richness as they soften.
The result is especially creamy, buttery mashed potatoes with deeper flavor and no need to add a large amount of liquid afterward.
Helpful Tip
For the smoothest mashed potatoes, use a potato ricer or food mill and avoid using a blender or food processor. Overworking potatoes can release too much starch and make them gummy.
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