1. Place the peeled and cut potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat.
2. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes. Mama Lou used to say, “If the fork slides in smoothly, you’re ready.”
3. While the potatoes cook, melt the butter in a small saucepan over low heat. Add the minced garlic and gently cook until fragrant and golden, about 3 minutes. This step infuses the butter with that signature cowboy flavor.
4. Drain the potatoes thoroughly and return them to the warm pot. Let them sit for a minute to allow excess moisture to evaporate.
5. Using a potato masher or ricer, mash the potatoes until smooth but still a bit chunky—Mama Lou always said, “Leave a little texture; it’s like the stories, a little rough around the edges makes it interesting.”
6. Gradually stir in the warm garlic butter, warmed milk, and sour cream. Mix gently until creamy and well combined.
7. Season with kosher salt and freshly ground black pepper to taste. Don’t be shy—seasoning is key to unlocking the full flavor.
8. Transfer the mashed potatoes to a serving bowl, garnish with chopped chives or parsley, and serve warm.

One time, Ouma and I made these for a family reunion, and watching everyone’s faces light up reminded me exactly why I keep this recipe close to my heart. It’s more than mashed potatoes—it’s tradition.