Ingredients:

• ½ head garlic 

• Extra virgin olive oil 

• 3 pounds yukon gold potatoes, peeled and cut into large dice  

• 1.5 cups heavy cream 

• 1.5 cups whole milk 

• 3 sprigs thyme

• 6-8 tablespoons unsalted butter

• Salt to taste 

Instructions:

1. Preheat the oven to 400° F.

2. Put a large stock pot of water on the stove and bring water to a boil. 

3. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and bake for 40-55 minutes, until deeply golden and very soft.

4. Heavily salt water and add potatoes, Cook until fork tender, 20-25 minutes.

5. In another pot, combine heavy cream, milk, and thyme. Bring to a boil and turn off heat.

6. Let the garlic cool, then squeeze out the cloves.

7. Drain potatoes. Press the potatoes and roasted garlic cloves through a potato ricer. Then add them back to the warm pot. Alternatively, you can add the potatoes back to the pot and mash with a potato masher.

8. Remove thyme from cream and milk mixture. Over low heat, add 1 1/2 cups of the reserved cream and the butter. Continue to add more of the cream until your desired consistency is reached. Season the potatoes with salt and pepper.