Roasted Garlic

1. Preheat oven to 400 degrees fahrenheit 
2. Prepare your roasted garlic - take a whole head (or more) of garlic and cut the bottom tip off to expose the garlic. Place in tin foil and drizzle olive oil to coat.
   • 1 whole head of garlic 
   • drizzle of olive oil
3. Wrap entirely in foil and bake in the oven on a sheet pan or directly on the rack for 40-55 minutes until cloves are golden brown and soft. Allow to cool and squeeze to remove cloves when ready to use. (begin checking for doneness at the 40 minute mark and add 5 minutes at a time as needed.)

Mashed Potatoes

1. Wash your potatoes to remove any dirt. Then peel and cut your potatoes into even pieces. I typically cube them into about 1.5-2" pieces. This will allow the potatoes to cook evenly. After peeling and cutting, give them a another rinse then add to a large stock pot.
   • 5 pounds russet potatoes - cleaned, peeled and cut into 1.5"-2" pieces
2. To your cut potatoes, add 3 cups of whole milk (or heavy cream) and 2 cups of water. This liquid should cover the potatoes, add additional milk if they are not fully submerged. Add a few sprigs of thyme and 4 tablespoons of butter.
   • 3 cups whole milk or heavy cream
   • 2 cups water
   • 4-5 sprigs of fresh thyme
   • 4 tablespoons butter
3. Over high heat, bring the potatoes to a slight boil then reduce to low and allow to simmer for 15-20 minutes until the potatoes are fork tender (fork inserted slides through without resistance).
4. Drain your potatoes and RESERVE the liquid, this will be your milk/butter liquid you will add back in.
5. Set a food mill over the pot and add your drained potatoes to the top of the food mill along with your whole roasted garlic pieces (one head). You may also use a potato ricer if you don't have a food mill. Continue until all the potatoes are milled or riced into the pot.
6. Place the pot back on the burner and slowly add in your reserved milk mixture about 1/4 cup at a time stirring to incorporate and create a smooth mashed potato. Continue until ultra smooth and creamy but not too thin.  Reserve any extra milk to use if reheating. 
   • Reserved milk/thyme mixture - will use about 1-1.5 cups
7. Finally melt another 4 tablespoons of butter in the microwave or on the stove with minced thyme. Once fully melted, add in minced garlic while hot and add to your mashed potatoes. Season the mashed potatoes with salt & pepper to taste. Add additional garlic butter to the top of your plated mashed potatoes when ready to serve along with fresh thyme.