Mashed Potatoes with Garlic

Instructions

1. Roast the garlic
   Preheat oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Place on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 30-35 minutes until cloves are soft and golden. Let cool slightly before squeezing the soft cloves out.
2. Prepare the potatoes
   Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-20 minutes.
3. Drain and dry the potatoes
   Drain the potatoes thoroughly in a colander. Return them to the hot pot and stir gently for 30 seconds over low heat to evaporate excess moisture. This helps create fluffier mashed potatoes.
4. Mash the potatoes
   Add 4 tablespoons of butter to the hot potatoes and mash using a potato masher or ricer until mostly smooth. Add the roasted garlic cloves and continue mashing until incorporated.
5. Add the liquids
   Slowly fold in the warm milk and cream, stirring gently with a wooden spoon until the potatoes reach your desired consistency. For creamier potatoes, add all the liquid; for stiffer potatoes, add less.
6. Season and finish
   Add the remaining 2 tablespoons of butter, salt, and pepper. Stir until the butter is melted and everything is well combined. Taste and adjust seasoning if needed. If using, fold in the sour cream for extra richness.
7. Serve
   Transfer to a warm serving bowl, create a small well in the center and place a pat of butter if desired. Sprinkle with fresh chives and serve immediately while hot.