Peel and chop the starchy potatoes into uniform chunks, placing them in a large pot and covering with cold water.

Season the water generously with salt and bring to a boil over high heat.

Once boiling, reduce the heat and cover the pot to simmer for 15-20 minutes until fork-tender.

Carefully drain the cooked potatoes in a colander and let them sit for a minute to release excess moisture.

Return the drained potatoes to the warm pot on the stovetop.

Mix in sour cream, heavy cream or half-and-half, minced garlic, and butter into the hot potatoes.

Mash the potatoes to your desired consistency with a potato masher or ricer.

Taste and adjust seasoning with more salt or pepper as needed.

Transfer the mashed potatoes to a serving bowl and garnish with additional butter or herbs.