Step 1

Place a small saucepan over medium heat and add the oil, garlic cloves, and bay leaf.

Step 2

Reduce the heat to medium-low, keeping it just warm enough for the oil to bubble gently. Cook for 30 to 40 minutes, until the garlic is fragrant and tender. Remove and discard the bay leaves.

Step 3

Transfer the garlic and oil to a jar, allow it to cool, and then seal tightly.

Step 4

Store in the refrigerator for up to 4 weeks, using the infused oil and poached garlic cloves to enhance your cooking.

Step 5

Preheat oven to 250°F

Step 6

Place the garlic and oil in a small pot with a lid and place in the oven for 30-40 minutes.

Step 7

In a large pot, combine the salt and potatoes. Add enough cold water to generously cover the potatoes. Boil the potatoes until they are fork soft.

Step 8

Drain potatoes and place back into pot.

Step 9

Mash potatoes with butter, then add sour cream, the oil-poached garlic cloves, and salt & pepper to taste. Garnish with parsley.