Garlic Sour Cream Mashed Potatoes

I LOVE mashed potatoes.  Especially with gravy. 
These potatoes are buy far my favorite.

7-10 good sized russet potatoes
1/2 cup butter (1 cube)
3/4 cup sour cream
3 garlic cloves, minced or chopped finely (can also be roasted in oven first.)
Salt and pepper to taste
1/4 tsp of oregano or parsley, optional (i like the flavor the oregano adds.)
enough milk to make desired consistency (remember, you can always add more milk but you can't take it away!  use sparingly.)
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Wash, peel and dice potatoes.
Put in a large pot and cover with enough water so that they are covered.
Boil until potatoes are easily poked with a fork but don't fall apart.
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Drain water from potatoes and dump in a large bowl.
Cut butter up into slices and add to potatoes.
Add sour cream, garlic cloves, salt and pepper and oregano.
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Mix on high with electric beaters.
If potatoes are to thick, add a little milk.
Mix again.
Add more milk if needed until desired consistency.
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(if you own a pressure cooker, it makes this recipe so quick and easy.  Add all ingredients, except sour cream and milk, to pressure cooker plus 1 cup of water. You don't even need to dice or mince the garlic!  Secure pressure cooker lid and place pressure regulator on top.  Once regular starts to "shake" time for 3 1/2 minutes only.  Pull away from heat and cool pressure cooker under water in sink immediately. Open when pressure has dropped and transfer contents to a large bowl.  Add sour cream and mix well.  Add milk as needed.)