Can I prepare this recipe ahead of time?

Yes, several steps can be done earlier to save time.

Is this recipe beginner friendly?

Absolutely, the steps are simple and easy to follow.

Yes, you can make simple swaps based on your preferences.

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Place the quartered potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are fork tender, about 15 to 20 minutes.
Drain the potatoes thoroughly in a colander. Let them sit for a minute or two to allow any excess water to evaporate.
While the potatoes are cooking, heat the olive oil in a small skillet over medium heat.
Add the minced garlic and chopped rosemary and sauté for about 2 to 3 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
Remove the skillet from the heat and set aside.
Return the drained potatoes to the pot.
Add the butter and mash with a potato masher or a ricer until smooth.
Gradually add the milk or cream, stirring until the potatoes reach your desired consistency.
Stir in the garlic and rosemary mixture, along with any optional sour cream or cream cheese.
Season with salt and pepper to taste.
Taste and adjust the seasonings as needed.

Use evenly sized potato pieces for even cooking. Warm the milk or cream slightly before adding for a silkier mash.