1. Add potatoes to a large pot and cover with cold water. Add 1 teaspoon of salt.
2. Bring to a boil and cook for 10-15 minutes, or until fork tender. How long they need to cook will really depend on how big your chunks are.
3. While potatoes cook, melt butter in a small saucepan and add milk, sour cream and garlic. Allow to simmer for 15 minutes, then remove garlic chunks. Keep warm and melted until potatoes are ready.
3. When done cooking, drain the potatoes well, then place back into hot pot over the warm burner (with the burner off) and allow to sit for about 5 minutes, until dry.
4. Mash potatoes with a potato masher until partially mashed, but still chunky, then add garlic and butter mixture. Stir together and mash a little more, until desired level of smooth versus chunky is achieved. Do not over mash or mix.
5. Add salt and pepper to taste. I start with 2 teaspoons of salt and 1/2 teaspoon of pepper and add more as needed. Feel free to adjust it.
6. Serve potatoes warm.