Jen's Garlic Mashed Potatoes

I was long-winded on the short rib post, so I am going to keep comments to a minimum. My poor fingers are getting cramps. I just have so much to share...

Jen's Garlic Mashed Potatoes
6 Yukon Gold potatoes, peeled and cut into 1 inch pieces
6 cloves of garlic, minced and smashed into a paste with olive oil, salt
2 Tbsp butter
1/2 cup of milk
1/4 cup of chicken stock
1/2 cup of sour cream
1/4 cup of creme fraiche
salt and pepper to taste

Drop potato pieces in pot of cold, salted water and bring to a boil. Cook potatoes until fork tender. Drain water and place potatoes in large bowl, set aside. Mince garlic and add a big pinch of salt and approximately 1 Tbsp of olive oil directly on cutting board. Mash and scrape garlic repeatedly with the flat side of a large chef knife (not blade) until garlic paste is formed. Combine garlic mixture in bowl with potatoes. Add all other ingredients. Using a potato masher, break up any large potato pieces by smashing in bowl. Once all large pieces are broken down, whip potatoes using an electric mixer. Potatoes should not be completely smooth, but should not have large lumps either. Adjust seasoning with salt and pepper, if needed. Serve warm.

Jen's Notes:
These potatoes will be more on the rustic side (i.e. a little lumpy), and not completely creamy/smooth. It is important that you do not over-beat them or they will turn glue-like. They should have a soft texture and mouth feel, but not sticky.