garlic mashed potatoes

4 medium Idaho potatoes

4 peeled garlic cloves

2 T. butter

1/4 c. sour cream

milk, as needed

salt

Peel and cut potatoes into cubes.  Place in saucepan with garlic and just cover with water.  Cover the pan and bring to a boil, then reduce and cook for 10-15 minutes, or until potatoes are tender, but not mushy.  Drain the potatoes, add butter and sour cream and combine with a mixer on low speed.  If they are too thick, add milk, by the tablespoon, until it reaches the desired consistency.  Add salt, to taste.