Rinse the redskin potatoes thoroughly and scrub off any dirt. Remove any bruised or damaged spots using a knife.
Cut the potatoes into medium-sized chunks so they cook evenly.
Peel nine cloves of garlic and leave them whole.
Add the potatoes and garlic to a large pot. Fill with cold water until the potatoes are fully covered.
Bring the pot to a boil and cook until the potatoes are fork-tender and begin to fall apart (about 25–30 minutes).
Turn off the heat and strain the potatoes and garlic together, then put them into a mixing bowl.
Begin mashing the potatoes and garlic with a hand masher.
Add the softened butter and mash until partially incorporated.
Add a small amount of sour cream and continue mixing, adding more as needed to reach your desired creaminess.
Season with salt and freshly ground black pepper to taste.
Mash until you reach your preferred texture — chunky or smooth.
Stir in chopped green onion (optional).
Serve warm and enjoy!
