Ingredients:

  • 1 head (approx. 10 cloves) garlic
  • 1 tbsp olive oil
  • ½ tsp kosher salt
  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 1 tbsp salt
  • ½ cup unsalted butter, softened
  • ½ cup sour cream
  • ½ cup heavy cream, warmed
  • 1 tsp black pepper
  • ¼ cup fresh chives, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, drizzle with olive oil and salt, wrap tightly in aluminum foil, and roast for 30–40 minutes until soft and fragrant.
  2. Place cubed potatoes in a pot of cold salted water. Bring to a boil and simmer until they are fork-tender (about 15–20 minutes).
  3. Drain the potatoes thoroughly and pass them through a potato ricer or mash them with a handheld masher until no large lumps remain.
  4. Squeeze the roasted garlic cloves out of their skins directly into the mashed potatoes.
  5. Fold in the softened butter and sour cream.
  6. Slowly pour in the warmed heavy cream, stirring gently until the mixture is glossy and smooth.
  7. Stir in the black pepper and chopped chives for a pop of color.
  8. To make ahead, transfer the mixture to a greased casserole dish and press a piece of plastic wrap directly onto the surface of the potatoes to prevent a skin from forming; refrigerate for up to 24 hours.