Scrub the potatoes, place them in a large pot, cover with cold water by 1 inch, and add the salt. Bring to a boil and simmer until a knife pierces the potatoes with no resistance, about 30 - 40 minutes. Drain them in a colander.

Step 2

Melt the whole stick of butter in a small skillet over medium heat. When the butter is hot and starting to brown, add the sliced garlic and stir with a slotted spoon, separating any pieces that stick. Stir to fry evenly until brown and crisp, about 2 minutes. Remove with the spoon, drain on a paper towel, and season with salt and pepper. Add the whole garlic cloves to the pan and cook over medium heat for about 1 1/2 minutes, or until tender.

Step 3

In a small saucepan over medium heat, bring the buttermilk to a simmer but do not allow it to boil.

Step 4

When the potatoes are cool enough to handle, peel them. Pass half the potatoes through a food mill or ricer set over a pot. Then remove the whole garlic from the pan and pass the cloves through the mill. Pass the remaining potatoes through the mill. Stir in the melted butter and turn on low heat. Stir in the buttermilk. Turn off the heat. Stir in the sliced butter and 1 cup of sour cream and season with salt and pepper. Sprinkle the garlic chips on top, and serve. Garnish the top with the remaining tablespoon of the sour cream.