Wash and peel potatoes carefully. Cut them into equal chunks for even cooking and smooth texture later.

Place potatoes in a large pot. Cover with salted water and boil until soft and fork-tender.

In a small pan, melt butter and gently cook minced garlic until soft, fragrant and lightly golden.

Drain cooked potatoes using a colander. Let them sit for one minute to remove extra moisture completely.

Transfer potatoes to a large bowl. Mash gently using a potato masher until smooth but still fluffy.

Pour warm garlic butter into mashed potatoes. Mix slowly to spread rich flavor evenly through potatoes.

Slowly add warm milk and heavy cream. Stir gently until potatoes become creamy and smooth in texture.

Add salt, black pepper and garlic powder. Mix lightly to balance flavors without overworking the potatoes.

Stir in sour cream for extra richness. This step makes mashed potatoes more creamy and slightly tangy.

Check consistency carefully. Add more milk if needed for softer texture or mash slightly more if too thick.

Taste mashed potatoes carefully. Adjust salt or butter for perfect flavor balance before serving.

Transfer to serving bowl. Garnish with fresh parsley and serve immediately while hot and creamy.