rosemary, finely chopped
Cut potatoes into 2 inch pieces add to a medium sized sauce pan, cover with water and boil until fork tender about 10-15 minutes.
Meanwhile in a small microwave safe dish combine butter, oil, garlic, and rosemary. Microwave until butter is hot and melted 30-60 seconds. Set aside.
Drain potatoes. Remove garlic clove from butter. Add butter to potatoes and smash with a wooden spoon, season with salt and pepper. Serve with sour cream.