Garlic-Mashed Potatoes

• 1 whole head of garlic
• olive oil
• 2 pounds Yukon Gold potatoes, peeled and cut into 1" chunks
• 3 tablespoons cream cheese, at room temperature
• 2 tablespoons sour cream, at room temperature
• 2 tablespoons butter, at room temperature
• 1 1/2 teaspoons smooth Dijon mustard
• 1 teaspoon kosher salt
• salt and pepper to taste

1. Preheat the oven to 4oou0b0. Slice the top 1/2" or so off of the head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil, and seal the foil tightly. Roast for about 45 minutes, or until the garlic is soft. (Now is a good time to take the cream cheese, sour cream, and butter out of the fridge.) Cool slightly.
2. Bring the potato chunks to a boil in a pot of salted water (salt it like you would pasta water), then turn the heat down to maintain a low boil and cook until fork-tender, about 10 minutes. Drain well. I usually shake them around in the warm pot again after I drain them, just to make sure they're nice and dry.
3. Mash the cooked potato chunks with next 5 ingredients (cream cheese through kosher salt) and the cooled roasted garlic-just squeeze the head of garlic, and the soft roasted cloves will come out of their skins where you chopped the top off; no need to peel individual cloves. Add more salt if desired and freshly ground pepper to taste.

head of garlic, olive oil, potatoes, cream cheese, sour cream, butter, mustard, kosher salt, salt

Taken from food52.com/recipes/39811-garlic-mashed-potatoes (may not work)