russet potatoes
2 heads garlic
1/4 c sour cream
1/4 c unsalted butter
1/4 c buttermilk
1/4 c extra virgin olive oil
rosemary
thyme
oregano
chives
grated parmesan
sea salt
white pepper

Peel the garlic leaving the cloves whole. Place them in a shallow baking dish. Drizzle with oil making sure to coat all the garlic. Sprinkle with the dried thyme. Bake at 350 degrees covered for 20 to 30 minutes or until tender and golden brown. Drain and save oil (great for sautéed vegetables).

Peel and cut the potatoes into quarters. Boil in salted water for 20-30 minutes or until tender.

Meanwhile in a pot heat the dairy.

When the potatoes are done drain and return them to the same pot. Add the garlic & herbs. Then add the dairy a little at a time while mashing until desired consistency is achieved.

Season potatoes with salt and pepper to taste.

Preparation time: 15 minutes
Cooking time: 40 minutes