Instructions
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Roast one head of garlic:
Preheat oven to 400 °F (≈ 200 °C). Remove outer papery skin from one garlic head, cut off the top to expose cloves, drizzle with olive oil, wrap in foil, and roast until soft and golden, ~30 minutes. Let cool, then squeeze the roasted cloves out of their skins. -
Boil potatoes with garlic cloves:
Meanwhile, peel and chop potatoes. Peel 3–4 cloves from the second head of garlic and add them whole to the potatoes. Cover with room-temperature water, add 1 teaspoon salt, and bring to a boil. Simmer until potatoes are tender and easily pierced with a fork (about 15–20 minutes). Drain. -
Make garlic chips (optional):
While potatoes cook, heat oil in a skillet over medium-low heat. Fry the thinly sliced garlic until pale golden (about 5 minutes). Drain on paper towels and sprinkle lightly with salt. Reserve the garlic-infused oil. -
Make garlic butter:
Mince 3 additional garlic cloves. In a small saucepan over low heat, combine butter, milk, and minced garlic. Warm until butter melts and mixture steams. -
Mash potatoes & combine:
Return cooked potatoes and boiled garlic cloves to the pot (off the heat). Add the roasted garlic from step 1, then pour in the warm garlic-butter-milk mixture. Mash everything together until smooth. -
Add sour cream & seasoning:
Stir in sour cream, the remaining ½ teaspoon salt, and black pepper to taste. Adjust texture as needed—add more milk if too thick. Beat gently with a spoon or masher to lighten. -
Serve & top:
Spoon the mashed potatoes into a serving bowl. Top with crispy garlic chips and drizzle over some reserved garlic oil, if using. Serve hot.
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