Step 1

Preheat oven to 400.

Step 2

Slice off the top of garlic head so that all cloves are showing. Add garlic to a large piece of foil. Drizzle with olive oil then completely wrap it up.

Step 3

Add garlic to a baking sheet and bake for about 50-60 minutes or until garlic is completely tender.

Step 4

Next add 4 quarts of water to a very large pot along with some salt to taste for potatoes and bring to a boil. Once water is boiling, add potatoes and cook for about 20 minutes or until potatoes are completely tender when pierced with a knife or fork. Drain potatoes then rinse potatoes in warm water to remove starch.

Step 5

Add half in half, roasted garlic and butter to a medium sized pot over medium heat. Once butter has melted and liquid is warmed through, mash garlic in the liquid.

Step 6

Add half the garlic liquid to potatoes, along with half the sour cream, then mix and mash to combine. Continue to slowly add the rest of the liquid and sour cream, mashing along the way until the potatoes reach the consistency you prefer. DO NOT DUMP ALL LIQUID INTO POTATOES AT ONCE.

Step 7

Finally season with garlic powder, salt and pepper and serve.