Step 1

Pierce the roast about1 1/ 2 inches deep in a dozen spots over the surface of the roast. Push a 1/2 clove of garlic into each hole. The garlic pieces are easily removed as you slice the roast to serve if you choose.

Step 2

Mix together all ingredients for the dry rub. Rub the spice mix over the entire surface of the meat.

Step 3

Roast, uncovered on a rack on a roasting pan at 425 degrees F for 20 minutes before reducing the heat to 350 degrees F for the remainder of the cooking time, approximately 15-17 minutes per pound as a guide for medium rare.

Step 4

The best way to be sure is to use a meat thermometer inserted half way into the roast. The thermometer should read about 130-135 degrees F for medium rare and 145-150 degrees F for well done.

Step 5

After the proper internal temperature has been reached, remove from the oven and cover loosely with aluminum foil.

Step 6

Allow the roast to rest for 20 minutes before carving and serving.

Step 7

Roast the garlic head in a piece of aluminum foil. Slice the top off the entire head of garlic only taking the very tips off the cloves. Sprinkle with a pinch of salt and pepper and pour the olive oil all over.

Step 8

Seal the aluminium foil packet and roast in a 350 degree F oven for about 45 minutes or until the garlic is very soft and slightly brown.

Step 9

Remove from foil and squeeze the roasted garlic cloves from their skins, then mash them into a paste with a fork.

Step 10

Peel potatoes and boil in salted water until potatoes are completely cooked and fork tender.

Step 11

Add the roasted garlic to 2 or 3 of the potatoes and mash well, then add to the rest of the potatoes and mash them all together. This will ensure that the roasted garlic is evenly distributed throughout the mashed potatoes.

Step 12

Add the sour cream and butter and mix well. Add only enough of the sour cream to bring the potatoes to a creamy consistency. Season with salt and pepper and serve.