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Peel the potatoes, if desired. Chop them for a shorter cooking time.
Place the potatoes in a large pot, and cover them with cold water. Add a generous pinch of fine sea salt to the water.
Bring the pot to a boil over high heat. Then, reduce the heat to medium, and simmer for about 15-20 minutes or until the potatoes are fork-tender.
While the potatoes are cooking, in a separate saucepan, heat the whole milk and butter over low heat until the butter is completely melted. Stir occasionally to combine.
Once the potatoes are tender, drain them in a colander, and return them to the pot.
Mash the potatoes and garlic using a potato masher until they are smooth and creamy.
Gradually add the warm milk and butter mixture to the mashed potatoes while continuing to mash and mix. This will help make the potatoes creamy.
Stir in the sour cream, and continue to mash and mix until everything is well combined. For a creamier consistency, can add more milk or sour cream as desired.
Taste the mashed potatoes, and adjust the seasoning with salt as needed.
Serve the creamy mashed potatoes hot, garnished with choice of toppings such as chopped fresh chives or green onions, a sprinkle of thyme, or freshly-cracked black pepper.