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Add the quartered potatoes, garlic cloves, and chicken bouillon to a large pot filled with salted water. Bring to a boil and cook until the potatoes are fork tender, about 15 minutes.
Drain the potatoes and garlic well, then return them to the hot pot. Let them sit for 1 to 2 minutes to evaporate excess moisture and dry out for better mashing texture.
In a small saucepan over low heat, gently warm the salted butter, heavy cream, and sour cream together until melted and smooth, being careful not to boil.
Pour the warm dairy mixture over the potatoes, season with salt and pepper, and gently mash the mixture until creamy but still a bit textured.
Fold in the freshly shredded white cheddar cheese until melted and combined. Taste and adjust with additional salt and pepper if needed. Serve the mashed potatoes hot.