4 pounds baking potatoes, unpeeled
6 large cloves garlic
1/2 cup sour cream
1/2 cup milk
2 tablespoons butter
2 tablespoons finely chopped fresh rosemary or 1/3 teaspoon dried rosemary
2 tablespoons finely chopped fresh thyme or 1/3 teaspoon dried thyme leaves
2 tablespoons finely chopped parsley or 1/3 teaspoon dried parsley flakes
Cut potatoes into 1-inch pieces and place in medium saucepan. Peel garlic cloves and place in the saucepan with potatoes; cover with water.
Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. Drain well and set aside.
While potatoes are cooking, place milk and butter in a small saucepan over low heat. Cook and stir until milk is warmed and butter is almost melted. Add dried rosemary, dried thyme and dried parsley if using. Mix well.
Place potatoes amd garlic in a large bowl. Beat with electric mixer set at low speed justuntil mashed. Beat in warm milk-butter mixture and the sour cream until almost smooth. Blend fresh rosemary, thyme, and parsley, if using, into potato mixture. Serve potatoes immediately.