Wash and peel sweet potatoes and cut into 2 or 3-inch pieces. Wash and peel regular potatoes and cut into 1-inch pieces. See note.

Electric Pressure Cooker Instructions: Place potatoes in pressure cooker pot with 3 cups of water and 1 teaspoon salt. Lock lid in place and cook on high pressure for 3 minutes. Naturally release potatoes for 10 minutes and then do a quick release.

Stovetop Instructions: Place potatoes in medium saucepan with 3 cups of water and 1 teaspoon salt. Turn heat to medium high and heat until water starts to boil. Turn down heat to medium, cover the pan and let potatoes for simmer for 15 minutes or until potatoes are easily pierced with a fork.

Meanwhile add 1/4 cup butter to a microwave safe cup and add 1 clove of minced garlic. Microwave for 30 to 60 seconds or until butter is melted. Let garlic-butter mixture cool while potatoes finish cooking.

Drain potatoes well in a colander. Mash potatoes as desired. I usually place hot potatoes in a stand mixer with wire whip attachment. Add cooled garlic/butter mixture and 1/4 cup sour cream. Whip potatoes on low speed until light and creamy. Don't overmix with the mixer or potatoes will become gluey. Taste and add salt and pepper, if needed. Garnish with a drizzle of olive oil and chopped fresh parsley or chives on top, if desired.

Serve immediately or transfer to a heat-proof serving dish, cover with aluminum foil and keep in a warm oven until ready to serve. Or you can place the potatoes back in the electric pressure cooker and use the keep warm function until ready to serve. You can stir in a little milk into the mashed potatoes just before serving if they need a little rehydrating after the warming process.