2 heads of garlic
2 tablespoons of olive oil
3 pounds organic Yukon Gold potatoes
1/2 cup unsalted organic butter
1/4 cup organic crčme fraiche (homemade is the best!)
1/2 cup - 3/4 cup organic milk
salt and fresh ground pepper

Roast two heads of garlic for the mashed potatoes. Cut off tops of garlic drizzle with one tablespoon of olive oil each and wrap each in foil. Roast until tender and soft about 45 minutes to one hour depending on the size of the garlic heads. Cool and remove garlic cloves from skin by pulling cloves from head and squeeze out softened garlic.

Bring a large pot of generously salted water to a boil. Peel and quarter the potatoes and add to boiling water. Cook the potatoes until fork tender and drain.

Meanwhile, heat butter, milk, crčme fraiche and roasted garlic cloves over medium heat until butter is melted and mixture is heated through. Cool slightly and puree milk mixture in blender.

Once potatoes are drained, push potatoes through a potato ricer (see Laura Klein's must have kitchen tools for a description of a potato ricer) or food mill back into pot and return to medium heat. Using a wooden spoon, stir potatoes for 1-2 minutes to evaporate remaining moisture. Stir in milk and garlic puree into the potatoes and season with salt and pepper to taste.