Creamy Double-Garlic Mashed Potatoes

1. Roast the Garlic

Preheat your oven to 400 degrees. Take three whole heads of garlic and chop off their tops to expose the cloves. Drizzle each with two teaspoons of olive oil, then wrap them snugly in aluminum foil and let them roast for 40 to 60 minutes, until soft and golden.

2. Fry the Garlic Chips

Heat a cup of canola oil over medium-high heat. Thinly slice six garlic cloves and fry them gently until crisp and golden, about 30 seconds to a minute for each batch. Transfer them to paper towels using a slotted spoon and sprinkle with Kosher salt.

3. Boil the Potatoes

Peel, dice, and boil four pounds of potatoes in a large pot of salted water until tender, about 13 to 15 minutes.

4. Prepare the Herby Cream

Pour two cups of heavy cream into a medium saucepan, add two fresh bay leaves, a tablespoon each of minced fresh rosemary and thyme, and a pinch of salt and pepper. Boil together for about five minutes then strain it.

5. Mash and Season

Drain the potatoes and return them to the pot. Squeeze the roasted garlic out of their skins and add them to the pot, along with the herby cream and three-quarters of a cup of cubed unsalted butter. Mash together until smooth and season to taste.

6. Serve

Spoon the mashed potatoes into a serving bowl. Dot with extra cubes of butter if desired, and sprinkle with fresh rosemary, thyme, black pepper, and the crispy garlic chips.