Start by peeling and cutting the Russet potatoes into large cubes. Place them in a stock pot, covering them with water that sits 1-2 inches above.

Generously season the water with salt, bring to a vigorous boil, then reduce heat and simmer for 20-25 minutes until fork-tender.

Drain the potatoes and let them sit for about 5 minutes to remove excess moisture.

Pass the drained, hot potatoes through a ricer back into the original pot.

Melt the unsalted butter in a saucepan over low heat until the milk solids rise to the surface and then add finely smashed garlic, cooking for about 15 minutes.

While the potatoes are still hot, drizzle in the warm infused butter and heavy cream, then whip on medium speed until smooth.

Add the sour cream and mix gently until fully combined.

Taste and adjust seasoning with salt and freshly cracked pepper as needed.

Transfer the mashed potatoes to a serving dish, drizzling with any remaining melted butter.