1. Add potatoes to a large pot and cover with water. Add 2 tablespoons of kosher salt, bay leaves, and garlic. Bring to a boil and then reduce to a medium high heat and allow to boil for 25-30 minutes until potatoes are very tender and falling apart a bit.
2. Drain and return to hot pot. Remove bay leaves and top hot potatoes with butter. While butter melts a bit heat up the cream either in the microwave or in a small saucepan. When butter has melted slightly add 1 teaspoon of kosher salt, 1/2 teaspoon of ground black pepper, and 1/4 teaspoon of ground white pepper.
3. Mash potatoes with hand masher until mashed but still a bit chunky. Add warm cream and continue mashing until creamy. If desired switch to an electric hand mixer to get them very creamy and more whipped. 
4. Add sour cream and a little extra cream or milk if the potatoes need. Taste for seasoning adding more salt and pepper if desired. Mix once more. Top with butter and fresh herbs for serving. 

Instant Pot Instructions:

Add potatoes, garlic, bay leaves, and salt to instant pot and cover with water. Place lid on instant pot and set vent to seal. Cook on manual pressure for 10 minutes. When timer goes off turn pot off and manually release steam valve carefully. When lid releases, remove lid and drain potatoes.

Proceed with recipe as written above.