2pounds(900g) potatoespeeled and quartered (russets, maris piper etc)
salt and pepper to taste
Preheat oven to 350 F /175 C.
Rub the oil onto the whole, unpeeled heads of garlic, then wrap them in foil and place on a baking tray. Bake for 1 hour.
Add the potatoes to a large pan of boiling water and cook until tender, about 15 minutes. Drain, allow to cool slightly and chop.
When the garlic has cooled enough to handle, cut in half, then squeeze the roasted garlic cloves into a small pot. Add the butter and heat until melted. Remove from the heat and allow the butter to infuse with the garlic for 5 minutes (or longer).
Mash the cooked potatoes with the melted garlic butter (including the cooked cloves, or remove them), milk and sour cream and season with a little salt and pepper.
Storing: Your roasted garlic mashed potatoes can be stored cooked in the fridge in an airtight container for up to 7 days.Freezing: Place the garlic mashed potato in a freezer safe ziploc bag and remove as much air as possible. Flatten the potatoes in the bag so they are in a single layer. Freeze for up to 4 months.Keep the skins on the potatoes for extra fiber, nutrients and an earthy flavor.Add some fresh or dried herbs to your mashed potatoes when seasoning them. Herb garlic mashed potatoes are amazing!Grate on a little parmesan or cheddar cheese, then put it under the broiler or grill for a cheese or parmesan crust.Add a bit of truffle salt to your garlic mashed potatoes for an even more elevated flavor profile.Use a combination of your favorite potatoes such as red bliss, fingerling or golden potatoes.To lighten up the calories, mash in some roasted cauliflower.Drizzle withMushroom Gravy or Vegan Gravy.