Preheat oven to 350 degrees.

Cut heads of garlic in half across the middle, reassemble and wrap in aluminum foil. Place in the oven on the rack or on a sheet pan. Roast for 60 to 90 minutes until soft when squeezed. Remove from oven and let cool.

Wash, peel and cut the potatoes into similar sized pieces. You don’t need to peel them if you are using a potato ricer, the ricer will catch the skins. Boil for approximately 15 minutes or until a fork can pierce them easily. Drain the water.

Next, squeeze the roasted garlic out of the skins and into the bowl. Be sure to remove any bits of the dry garlic clove that may have come off with the roasted garlic. This will be a bit messy… no way around it, but it is totally worth the added flavor!

Rice the potatoes into the bowl with the garlic (removing the potato skins from the ricer as you go), or mash by hand with a potato masher. Using a mixer at this stage to mash the potatoes will often result in gooey/sticky mashed potatoes, so I suggest using a hand masher or ricer for the smoothest and creamiest potatoes.

Next, add 8 tablespoons of butter, sour cream, heavy cream, and about 1 tsp salt to the potatoes. Using a mixer, whip until just combined (don’t over mix). Taste and adjust for salt. I use 2 tsp of salt, but I like a lot of salt… so adjust accordingly;-)

Scoop into a serving dish, put remaining 4 tablespoons of butter on top, sprinkle with parsley and serve right away.