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Add potatoes to a large pot or dutch oven.
Fill pot with water until it covers the potatoes by about 1-2 inches.
Turn heat to high and bring water to a boil.
Add a few large pinches of salt and boil potatoes over medium high heat for 10-12 minutes or until fork tender. Drain and set potatoes aside.
Return the large pot to the stove. Add butter and melt it over medium heat.
Add garlic and saute, stirring constantly for about 1 minute. Remove pot from heat.
Add potatoes back into the pot along with heavy cream, sour cream and a couple large pinches of salt and a large pinch of pepper.
Use a potato masher to mash potatoes as you combine them with the other ingredients.
Mash until well combined and well mashed. Season to taste and garnish with fresh chopped parsley and serve with Beer Braised Beef Short Ribs.