Start by peeling and chopping your potatoes into even-sized chunks. This will ensure they cook uniformly in boiling water.  Depending on how you like your mashed potatoes, you can choose between Yukon Gold or Russet. Yukon Gold offers creaminess; Russet gives you that airy texture.

Put your chopped potatoes in a large pot and cover them with cold water. Make sure the water covers them by about an inch.  It helps to salt the water to flavor the potatoes as they cook. Bring it to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until fork-tender, usually about 15 to 20 minutes.

Drain the potatoes in a colander, shaking off the excess water. Now, return them to the pot. Allowing them to steam dry for a minute will evaporate any remaining moisture.  This is a key step in achieving fluffy mashed potatoes.

Grab a potato masher or a ricer (if you’re feeling fancy) and start mashing!  For a super creamy texture, a ricer is brilliant. If using a masher, be careful not to over-mash to avoid that gummy texture you might encounter.

While still warm, mix in your melted butter, warm milk (or cream), sour cream, salt, and pepper. If you opted for roasted garlic, now's the time to mix it in. Adjust the seasonings as per your taste preference; a little more salt never hurt anyone!

Once everything is blended to your liking, serve your mashed potatoes immediately, or keep them warm. These beauties pair well with anything and are a guaranteed crowd-pleaser.