Boil unpeeled potatos and whole garlic cloves until potatos are tender.
Drain and run cold water over potatos and garlic to cool. Drain potatos and set garlic aside.
Peel and chop potatos into half inch chunks. Season with salt, pepper and seasoned garlic powder.
Spray nonstick pan and add a tablespoon oil. Saute onions and peppers on low w/Tb water, cover. Check and stir every few minutes. When softened, turn to high and carmelize (brown) the onions and peppers. Turn heat down to medium if needed.
Add softened cooked garlic cloves by squeezing over onions and peppers. Smash and mix in.
Turn off heat and add sour cream and mayo to onions and peppers, mix all together and add to potatos.
Turn into large bowl and cover with lid or plastic wrap and refridgerate for 2 or more hours. Tastes good warm too.