Too-Much-Garlic Mashed Potatoes

1. Stage

Make the roasted garlic: Preheat the oven to 400°F. Peel the outer layers of papery skin and slice off the top 1/4 to 1/2 inch of one of the heads of garlic, exposing the tops of the cloves. Place on a square of aluminum foil and drizzle with oil. Scrunch the foil around the garlic, sealing it in. Place on a small baking sheet and roast in the preheated oven until the cloves are soft when pressed and light golden brown, about 30 minutes. Set aside to cool slightly before squeezing the tender cloves from the peels.

2. Stage

Boil the potatoes: Peel the potatoes and cut them into roughly 1 1/2-inch pieces. Peel 3 to 4 garlic cloves, leaving them whole. Add the potatoes and garlic to a large pot and cover with a good inch of room-temperature water. Add 1 teaspoon of salt and place over medium-high heat. Cover and bring to a boil. Reduce the heat to maintain a simmer. Check the potatoes after 15 minutes—they should be easy to pierce completely through with a fork. They will take 15 to 20 minutes to cook.

3. Stage

Make the garlic chips (optional): While the potatoes cook, heat the oil in a small skillet over medium-low heat. Add the thinly sliced garlic and cook, stirring occasionally, until pale golden brown, about 5 minutes. (They will continue to brown and crisp as they cool.)  Immediately transfer to a paper towel-lined bowl or plate to drain and sprinkle lightly with salt. Reserve the garlic oil.

4. Stage

Make the garlic butter: Meanwhile, peel and mince 3 garlic cloves. Add the butter, milk, and minced garlic to a small saucepan over medium-low heat. Cook until the butter is completely melted and the milk is steaming, swirling the pan occasionally. Turn to the lowest setting and keep warm.

5. Stage

Mash the potatoes and garlic: Once the potatoes and whole garlic cloves are done cooking, drain them in a colander. Return them to the pot (off of the heat). Add the roasted garlic followed by the warm garlic butter and milk mixture. Mash everything with a potato masher, just to combine.

6. Stage

Add the remaining ingredients and beat: Add the sour cream, remaining salt, and pepper. Mash, then taste. Add more salt and pepper if needed, as well as more milk, a splash at a time, if the mashed potatoes are too thick. Beat a few times with a wooden spoon until fluffy and light. Top with the garlic chips and a drizzle of the garlic oil, if using. Serve hot.