Ultimate Creamy Garlic Mashed Potatoes

1. Heat oven to 200°C / 400°F. Slice the top off the garlic head, drizzle with oil, wrap in foil, and roast 30–35 minutes until soft. (Or simmer peeled cloves with the potatoes.)
2. Cover potato chunks with cold salted water. Bring to a boil and simmer 15–18 minutes until very tender. Drain well and return to the hot pot for 1 minute to steam dry.
3. Squeeze roasted garlic into the pot. Mash with butter until mostly smooth.
4. Warm the cream. Beat into the potatoes gradually with sour cream if using until silky. Season with salt and pepper.
5. Serve hot topped with a pat of butter and chives.

Tips & Variations

• Yukon Golds give natural creaminess; russets are fluffier but can turn gluey if overworked.
• Always warm the dairy — cold cream firms the mash.
• Make ahead: cool, refrigerate, then reheat gently with a splash of cream over low heat or in a slow cooker on warm.