Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).
Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients and mash to desired consistency. Add additional milk if required.
If the sour cream cools the potatoes down too much, place them back into the saucepan they were cooked in and heat.
These can be put into a casserole dish and kept warm until ready to serve.