1. Peel and halve or quarter potatoes. 
2. Place potatoes in liberal amount of cold water and salt.
3. Bring potatoes to boil and continue cooking until a knife inserts into the potatoe with little resistance. 

Garlic:

1. Cut the top off garlic bud and drizzlie olive oil over it. 
2. Wrap in tin foil and roast in 350-degree oven for 35-45 minutes.
3. While potatoes are boiling, saute the diced garlic lightly in 3 oz. of butter on medium-low heat for 1-2 minutes. Do not brown the garlic. 

Directions:

1. Once you have sauteed the garlic, pour the flavored garlic butter into the drained cooked potatoes. Discard the white, milky solids. 
2. Squeeze the roasted garlic into the potatoes and mash.
3. Add sour cream and milk and blend into the mashed potatoes. Adjust the seasoning with salt and garnsih with fresh parsley and enjoy!