Roasted Garlic, Thyme & Sage Mashed Potatoes

Servings: 8-10

• 1 Garlic Head
• 1/4 cup + 1 tbsp. Olive Oil
• 2 tbsp. Butter
• 4 lb. Yukon Gold or Russet Potatoes, peeled and quartered
• 1 1/2 cups Heavy Cream
• 2 1/2 cups Whole Milk
• 8 Fresh Sage Leaves
• 4 Fresh Thyme Sprigs
• 1 tsp. Salt
• 1 tsp. Black Pepper

1. Preheat the oven to 400F.
2. Cut the top off the garlic head so that the cloves are exposed. Place the garlic head on a small sheet of aluminum foil, then drizzle the one tablespoon of olive oil over it. Wrap up tightly and bake for 40 minutes, or until cloves are golden and tender.
3. In the meantime, place a large pot over medium high heat. Add the remaining olive oil and butter int the pot.
4. Stir until the butter has melted, then add in the peeled and quartered potatoes. Stir to coat the potatoes in the butter and olive oil.
5. Pour in the heavy cream, whole milk, salt, and black pepper. Stir to combined.
6. Add the sage and thyme leaves, press down into the milk mixture with a spatula, then cover with a lid to cook on medium heat for 20-25 minutes. The potatoes should be fork tender.
7. (Optional: Remove the sage and thyme leaves.)
8. Press the potatoes and roasted garlic cloves through a potato ricer, or pulse in the blender until your desired texture.
9. Add the mashed potatoes back into the pot with the milk. Stir together over medium heat until desired thickness. Serve warm with freshly chopped herbs and a drizzle of olive oil or butter. Enjoy!