Rinse potatoes under cold water and cut in half. Add to the boiling water.
Place lid on pot and bring back to a boil over medium-high heat. Turn heat down to medium and continue cooking until potatoes are fork tender, about 20 minutes or so.
Drain potatoes and place in a large mixing bowl.
Squeeze the garlic out of the bulb and add to the bowl with potatoes. Add sour cream, butter, garlic salt, garlic powder, black pepper, and heavy whipping cream.
Use a potato masher to break up the large chunks of potatoes. Next use a hand mixer to blend all ingredients together.
Notes
You can peel the potatoes if that's what you prefer. Because the skins of baby red potatoes are so thin and delicate, they simply add texture and fiber to the finished dish but aren't necessary. It all comes down to preference.
We can show you how to roast garlic which you can make in advance or store in the freezer for future recipes as well.
Opt for baby red potatoes. If needed, you can substitute with Yukon gold potatoes.
If you like “chunky” mashed potatoes, do not use the potato masher. Simply use the hand mixer to blend everything together.