Bring a large pot of salted water to a boil. Place the diced potatoes and garlic inside the pot. Cook covered until the potatoes are tender, about 16-20 minutes.
Drain and the return the potatoes and garlic to the pan. Add the sour cream, vegetable broth and butter. Using a fork, masher or electric beaters, mash the potatoes until smooth or until your desired consistency. Season with salt and pepper to taste.
Serve warm and top with fresh herbs, if desired.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can chop the potatoes up to 3 days in advance and store them in the fridge in an airtight container with water. When it's time to cook the mashed potatoes, drain the potatoes and cook as usual.
Substitutes: For best results, follow the recipe as is. However you can leave out the butter if you'd like or substitute low fat milk for the sour cream.
Equipment: I used my electric mixer to whip the mashed potatoes. This is definitely not necessary, but it gets the job done faster, and I highly recommend the Kitchen Aid one (Amazon affiliate link)
Nutrition: Please note that the nutrition information is for 5 servings, but this could easily serve more people especially if there are many other side dishes.
Calories: 184kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 828mg | Fiber: 4g | Vitamin A: 215IU | Vitamin C: 21.6mg | Calcium: 91mg | Iron: 6mg