Ingredients:

  • large heads of garlic
  • Tbsp olive oil
  • lbs Russet or Yukon Gold Potatoes, peeled and cut into uniform 1.5-inch chunks
  • cup whole milk or half-and-half, warmed
  • Tbsp (1 stick) unsalted butter, room temperature
  • /4 cup heavy cream (optional), warmed
  • tsp Kosher Salt (for boiling water)
  • To taste Kosher Salt (for seasoning)
  • /2 tsp freshly ground black pepper
  • Tbsp fresh chives, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Slice about 1/4 inch off the top of each garlic head to expose the cloves. Drizzle with olive oil, wrap loosely in foil, and roast for 30–35 minutes until cloves are soft and golden brown. Set aside to cool slightly.
  2. Place peeled and chopped potatoes in a large stockpot. Cover with cold water by about 1 inch. Add 1 teaspoon of kosher salt. Bring to a rolling boil, then reduce heat to maintain a steady simmer.
  3. Cook for 15–20 minutes, or until potatoes are easily pierced with a fork—they should offer no resistance.
  4. Thoroughly drain the potatoes. Return the empty pot to the stovetop over very low heat. Gently stir the potatoes for 1–2 minutes to evaporate excess moisture.
  5. Squeeze the soft roasted garlic pulp from the skins into a small bowl. Add the warmed milk/cream and whisk briefly to start dissolving the garlic.
  6. Working quickly, begin mashing the potatoes. Gradually add the softened butter cubes, incorporating fully before adding the next batch.
  7. Slowly pour the warmed, garlic-infused milk mixture into the potatoes, folding gently until the desired consistency is reached. Do not overmix.
  8. Season generously with additional kosher salt and black pepper. Taste and adjust seasoning as needed.
  9. Transfer to a warm serving dish and garnish liberally with fresh, finely chopped chives before serving.