Start by peeling and cutting your Yukon Gold or Russet potatoes into large, evenly sized chunks. This helps them cook at the same rate.

Place them in a large pot filled with cold, salted water. Bring the pot to a boil over medium-high heat. Reduce the heat to a simmer and let the potatoes cook until they are fork-tender, roughly 15-20 minutes.

While the potatoes are cooking, take a medium saucepan and melt your salted butter over low heat. Add the two tablespoons of chopped garlic. Cook gently until the garlic is fragrant and light golden in color. This step infuses the butter with garlic flavor without overpowering it. Once ready, remove from heat.

When the potatoes are cooked, drain them well in a colander. Return the drained potatoes to the pot over low heat.

This step helps eliminate excess moisture. Using a potato masher or a ricer, mash the potatoes until smooth. The ricer gives an incredibly fluffy texture, but if you don't have one, a masher will work just fine.

Pour in the melted garlic butter, heavy cream, oat milk, and sour cream into the mashed potatoes. Stir until combined. Each addition enhances the creaminess, so mix gently but thoroughly. As you do, season with sea salt and freshly cracked black pepper to taste.

Now, it’s time for the magic touch! Stir in the lemon zest and freshly minced herbs. This is where it comes alive! Finally, fold in the freshly grated Parmesan cheese, making sure it's well incorporated and melted into the warm potatoes.

Give your mashed potatoes a taste. This is the moment to adjust seasonings. A sprinkle more of salt or pepper can make all the difference. If you like it creamier, add a splash more of heavy cream or oat milk.

Transfer your creamy garlic mashed potatoes to a serving bowl. If desired, garnish with additional herbs or a drizzle of melted butter. Get ready for the compliments!