Step 1

Preheat the oven to 375 degrees F. Chop just the top off of the head of garlic, to just reveal its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, drizzling it with the olive oil before you seal the foil, then place in the oven and roast for 45 minutes, or until golden brown. Remove from the oven and set aside.

Step 2

Meanwhile, as the garlic roasts, cook the potatoes. Place the diced potatoes in a large, heavy-bottomed Dutch oven and cover with 8 cups cold water, or enough to completely submerge the potatoes. Season with 1 tablespoon Kosher salt. Place the pot over medium-high heat and bring to a boil. Reduce to a simmer for 20 minutes, or until the potatoes are fork-tender. Carefully strain the potatoes, then return to the pot.

Step 3

Use a potato masher to mash the potatoes to your desired consistency. As you’re mashing the potatoes, slowly add in the butter, one tablespoon at a time, and the buttermilk. Alternate as you go – a little butter, then a little buttermilk. Once the potatoes have reached your desired consistency, add in the roasted garlic – the cloves should squeeze out of the garlic bulb very easily. Stir to combine. Taste and season with additional salt and ground black pepper, to taste. I add ½ teaspoon each, taste, go from there.

Step 4

the roasted garlic buttermilk mashed potatoes immediately, with lots of freshly cracked black pepper & freshly snipped chives, as desired. Enjoy!