Preheat oven to 400 F

Remove any loose skin from outside of garlic head. Cut top 1/4 off, exposing the garlic cloves. If there are side cloves still enclosed, take a pairing knife to carefully cut the top off. Place on square of aluminum foil. Drizzle 1 tbsp of olive oil on each bulb of garlic, pinch of black pepper on each, and wrap in aluminum foil. Roast for 45 minutes .

While the garlic roasts, peel your potatoes and quarter or largely cube. Fill pot with cold water and bring potatoes to a boil (putting potatoes in already boiling water will cause them to cook unevenly). Boil for 20 minutes or until easily pierced with a fork.

In a saucepan over medium heat, add 1 tbsp butter. Once melted and shimmering, add in the chopped herbs. Sauté for 3-4 minutes until fragrant. Add in half and half and bring to a gentle boil, then simmer for herbs to infuse into the cream

Once the potatoes are done, drain the water. Mash the potatoes (see note #1 on ways to mash) so they are chunky.

Next, add 3/4 of the herbed cream into the potatoes. Mix until just combined, don't over mix or they will get runny. If the consistency is too thick, you can add more cream.

To finish, unwrap your roasted garlic, it should be easily pierced with a fork and golden in color. Since the garlic is very hot, I use tongs to help me squeeze out the roasted garlic cloves. You can use a pairing knife to get any stuck cloves. Add the rest of the cubed butter and the roasted garlic cloves. Stir with a spatula until the butter is melted. Taste and add kosher salt to taste.

Serve as a side dish to your favorite meal!