Roasted Garlic and Herbs Mashed Potatoes

Ingredients

• 2 whole garlic heads
• 2 teaspoons olive oil, for roasting garlic
• 3 pounds russet potatoes, peeled and cut into chunks
• 1 tablespoon kosher salt, for boiling water
• 3/4 cup whole milk, warmed
• 6 tablespoons unsalted butter, softened
• 1/4 cup sour cream
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh chives, chopped
• 3/4 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, freshly ground

Method

1. 1

   Preheat the oven to 400°F. Slice the top quarter off each garlic head to expose the cloves, drizzle with olive oil, and wrap each head loosely in foil.

2. 2

   Roast the garlic heads in the oven until the cloves are soft and golden brown.

   45:00 · Roast garlic
3. 3

   Let the roasted garlic cool slightly, then squeeze the softened cloves out of their skins into a small bowl and mash into a paste.

4. 4

   Place the potato chunks in a 6-quart saucepan, cover with cold water by 1 inch, and add the kosher salt.

5. 5

   Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are fork-tender.

   20:00 · Simmer potatoes
6. 6

   Drain the potatoes well and return them to the warm saucepan.

7. 7

   Mash the potatoes with a potato masher until mostly smooth.

8. 8

   Stir in the roasted garlic paste, warm milk, softened butter, and sour cream until the potatoes are creamy and well combined.

9. 9

   Fold in the fresh thyme and chives, then season with salt and black pepper to taste.

10. 10

    Transfer to a serving bowl and serve warm.