Cut the peppers and onions into wide strips, leave the cloves of garlic whole. Place on a baking sheet that has been lined with aluminum foil. Drizzle the vegetables with olive oil. Place the baking pan in the oven that has been preheat to 400 degrees F. Roast for about 40 minutes or until the vegetables are tender and a bit charred. Remove from oven and cool completely. Place the cooled roasted vegetables into a food processor (a mini one works perfect) pulse until the vegetables are in small piece you don't want to puree them. Set aside until they are needed.

Peel potatoes cut into small chunks. Cover with water and add salt to taste. Cook until the potatoes are fork tender. Drain the water completely. With a electric hand mixer or a potato masher start to mash the potatoes. Add the milk gradually until you have the right consistency. Fold the sour cream and roasted vegetables, serve immediately.