Ingredients:

  • 1 head of garlic (about 2 inches diameter)
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of black pepper
  • 2 pounds Yukon Gold potatoes, peeled and quartered (approx. 900g)
  • 1 teaspoon salt, plus more to taste
  • ½ cup milk (120 ml)
  • 4 tablespoons unsalted butter, softened (57g)
  • ¼ cup sour cream or crème fraîche (60 ml)
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives or parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast until soft and fragrant. Squeeze roasted garlic pulp from its skin into a small bowl and set aside.
  2. Place the potatoes in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil, then reduce heat and simmer until fork-tender.
  3. Drain the potatoes in a colander and return them to the pot.
  4. Add the softened butter to the potatoes and start mashing.
  5. Gradually add the milk and roasted garlic, continuing to mash until smooth and creamy.
  6. Gently stir in the sour cream or crème fraîche.
  7. Season with salt and pepper to taste. Garnish with fresh chives or parsley, if desired, and serve hot.