Roasted Garlic Red Skin Mashed Potaoes

Cut a small slice off of the top of the garlic head(s).
Set them on top of a sheet of aluminum foil and drizzle with olive oil.
Wrap the oil around the garlic and roast in the oven at 400°F for 20-30 minutes.
No need to preheat the oven!
Wash and cube the red potatoes.
Add the potatoes to a large Dutch oven and cover them completely with water.
Sprinkle some salt into the pot, and bring the water to a boil.
Cook for about 20 minutes or until potatoes easily slide off of a fork when pierced.
After potatoes are soft, drain the pot and set aside.
Squeeze the roasted garlic (it will be very soft) into a small saucepot. Pour in the butter, heavy cream, milk, and sour cream.
Gently heat the cream mixture on medium-low heat.
Use a potato masher to mash the boiled potatoes well. Season with the salt and pepper.
Fold in the warmed cream mixture, continuing the mash the potatoes to your desired consistency.
Serve with freshly chopped parsley or chives and enjoy!