Ingredients:

• 1 head of garlic
• Extra virgin olive oil
• 4 pounds of Yukon Gold or Russet potatoes, peeled and quartered
• 2 cups heavy cream
• 2 cups whole milk
• 8 fresh sage leaves
• 3 sprigs of fresh thyme
• 6-8 tablespoons salted butter (room temperature)
• Kosher salt and black pepper to taste

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F.
2. Prepare the Garlic:
   • Slice off the top of the garlic head to expose the cloves.
   • Place the garlic on a piece of aluminum foil, drizzle with olive oil, wrap it up, and bake for 40-55 minutes until the garlic is golden and soft.
3. Cool the Garlic:
   • Let the garlic cool, then squeeze out the cloves.
4. Cook the Potatoes:
   • In a large Dutch oven, combine the potatoes, heavy cream, milk, sage, and thyme.
   • Bring to a gentle boil over medium heat.
   • Let it cook for 20-25 minutes until the potatoes are fork-tender.
5. Drain the Potatoes:
   • Drain the potatoes, keeping the cream, and discard the thyme and sage.
   • Use a potato ricer to press the potatoes and roasted garlic cloves.
   • Alternatively, mash them with a potato masher. Return them to the warm pot.
6. Mash and Finish:
   • On low heat, add 1 1/2 cups of the reserved cream and the butter.
   • Gradually add more cream until you reach your preferred consistency.
   • Season with salt and pepper to taste.
7. Optional Finish:
   • If you like, brown some butter with sage or thyme and swirl it into the mashed potatoes before serving.
8. Serve:
   • Serve warm.

To Make Ahead:

• In the Oven: Complete the recipe through step 6. Transfer the mashed potatoes to a large baking dish. Cover and refrigerate for up to 3 days. To reheat, preheat the oven to 325°F. Pour 1/2 cup of milk or cream over the potatoes and add 2 tablespoons of butter, without stirring. Cover tightly with foil and bake for 20-25 minutes, until warmed through. Stir before serving.
• Slow Cooker: After step 6, transfer the mashed potatoes to the slow cooker. Cover and keep on low for up to 4 hours. About 30 minutes before serving, add 1/2 cup of heavy cream and 2 tablespoons of butter, without stirring. Let the cream warm and the butter melt, then stir before serving.
• On the Stove: After step 6, add 1/2 cup of cream and 2 tablespoons of butter. Heat the potatoes over low heat, stirring gently until warmed through.

Nutrition