Ingredients:

  • 1 head of garlic
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
  • 1 teaspoon salt (for the potato water)
  • 1 cup (240ml) whole milk, warmed
  • 4 tablespoons (57g) unsalted butter, softened
  • ½ cup (120ml) heavy cream, warmed (optional, for extra richness)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives (for garnish, optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut off the top of the garlic head. Drizzle with olive oil, season with salt and pepper. Wrap in foil and roast until soft and golden, about 45-60 minutes.
  2. While the garlic roasts, place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
  3. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
  4. Drain potatoes thoroughly and return them to the pot. Allow them to steam dry for a minute. Mash the potatoes with a potato masher or ricer.
  5. Squeeze the roasted garlic cloves from their skins into the mashed potatoes. Add warm milk, softened butter, and warmed heavy cream (if using).
  6. Whip until smooth and creamy. Season with salt and pepper to taste.
  7. Garnish with chopped fresh chives before serving.