Wash potatoes and cut into 1- to
2-inch cubes, leaving skin on. Smash fresh garlic cloves with the side of a chef's
knife--the papery skin will come off easily.
Put potatoes and garlic in a pot
and cover with water. Bring to a boil. Turn down to medium heat and let cook for 15
20 minutes, or until tender.
Drain potatoes and transfer to a
bowl. Add sour cream and whip with an electric mixer. Serve right away or keep warm