Peel your russet potatoes and cut into 1-inch cubes for even cooking. Place cubed potatoes and minced garlic into a large pot of cold salted water—starting with cold water prevents the outer edges from overcooking before centers become tender.

Bring the pot to a rolling boil over high heat, then reduce to medium and simmer for 20-25 minutes until potatoes are completely fork-tender. Test doneness by piercing the largest cube—it should break apart with zero resistance when ready.

While potatoes cook, gently warm the heavy cream and butter in a small saucepan over low heat. Do not boil—just warm until butter melts and the mixture reaches serving temperature, preventing cold spots in the finished dish.

Drain cooked potatoes and garlic thoroughly in a colander, allowing excess water to escape completely. Return the drained mixture to the warm pot—the residual heat helps incorporate cream evenly throughout your thanksgiving garlic mashed potatoes crowd and prevents lumps from forming unexpectedly.

Add the warmed butter and heavy cream mixture to the pot, then gently mash with a potato ricer or masher until you reach desired consistency. Fold in the sour cream, salt, pepper, and garlic powder using a wooden spoon—do not over-mix, which develops gluten and creates gluey texture.

Taste and adjust seasonings as needed, remembering that cold dishes taste less salty than hot ones. Stir in fresh chives and parsley just before serving for maximum flavor and vibrant color garnish.