Roast the garlic

Heat the oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 35 to 40 minutes until soft and golden. Let it cool slightly and squeeze the roasted cloves out of the skins.

Prep the potatoes

Peel the potatoes and cut them into even one and a half inch chunks. Rinse briefly under cold water to remove excess surface starch.

Boil until tender

Place potatoes in a large pot and cover with cold water by about an inch. Add one tablespoon of salt. Bring to a boil, then simmer for 12 to 15 minutes until a knife slides in easily.

Warm the dairy

In a small saucepan gently heat the cream and butter together over low heat until the butter melts. Keep warm for smoother mixing.

Drain and dry

Drain the cooked potatoes well. Return them to the warm pot and set over low heat for one to two minutes, shaking occasionally to evaporate excess moisture. This helps create fluffy mashed potatoes.

Mash the potatoes

Use a potato masher or ricer to mash until smooth. Avoid a blender or processor which can make the potatoes gluey.

Add roasted garlic

Mash the roasted garlic into a paste with a fork and fold it into the potatoes. Start with half and add more to taste.

Incorporate butter and cream

Pour in half of the warm cream and butter mixture and stir gently. Add more a little at a time until the potatoes reach your preferred texture.

Stir in parmesan

Fold in the grated parmesan until melted and creamy. Season with salt and black pepper. Add sour cream or crème fraîche for extra richness if desired.

Finish and serve

Transfer to a warm serving bowl. Top with a pat of butter, extra parmesan, and chopped chives or parsley. Serve hot.