Ingredients:

  • 1 head of Garlic
  • 1 tbsp Olive oil
  • 1.5 cups Heavy cream
  • 4 cloves Fresh garlic, smashed
  • 2 sprigs Fresh thyme
  • 5 lbs Yukon Gold potatoes, peeled and cut into 2-inch chunks
  • 1 cup Unsalted butter, cubed and room temperature
  • 2 tbsp Kosher salt
  • 1 tsp White pepper
  • Fine sea salt to taste
  • 0.5 cup Sour cream
  • 3 tbsp Prepared horseradish
  • 1 tsp Dijon mustard
  • 1 tbsp Fresh chives, finely minced

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes. Squeeze the softened mahogany cloves into a paste.
  2. Place potato chunks in a large stockpot and cover with cold water and 2 tablespoons of kosher salt. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
  3. In a small saucepan, combine heavy cream, smashed fresh garlic cloves, and thyme sprigs. Warm over low heat to infuse; do not let it boil.
  4. Drain potatoes and return them to the hot pot for 60 seconds to evaporate residual moisture (the Dry-Steam method).
  5. Pass the dried potatoes through a potato ricer or food mill into a large bowl for a lump-free texture.
  6. Fold in the roasted garlic paste, cubed butter, and the strained warm cream infusion until a stable emulsion forms.
  7. Whisk together sour cream, horseradish, Dijon mustard, and chives. Fold this mixture into the potatoes and season with white pepper and sea salt to taste.