ROASTED GARLIC: Position a rack in the center of the oven and preheat the oven to 375ºF. Chop off the tip of the garlic heads so the cloves are exposed and peel off as much paper as possible without breaking the garlic heads. Drizzle with oil and sprinkle with salt. Wrap the garlic head in foil and roast for 55-60 minutes. When cool enough to handle, squeeze out the garlic from the peels into a small bowl; set aside for now.

BOIL: Place the peeled potatoes in a large dutch oven. Add enough water to the pot so that it rises about 2 inches above the potatoes. Add a tablespoon of kosher salt, fresh garlic cloves, and thyme sprigs. Turn the heat on the highest setting and allow the potatoes to reach a boil. When boiling, lower the heat so that the potatoes simmer; cook for 15-20 minutes or until a fork pierces through without resistance.

MASH OR RICE: Drain the potatoes, discard the thyme. You can discard the garlic or leave it in, for double the garlic - your call! Using a ricer, or masher, rice/mash the potatoes along with the roasted garlic cloves back into the dutch oven.

MASHED POTATOES: Add the melted butter and stir to combine. Then add the sour cream, asiago cheese, warm cream, and milk. If the cheese isn’t melted into the potatoes, you can kick the stove onto the lowest heat setting. This will help heat the pan just enough so everything combines. Taste and season with additional salt and white pepper as desired. If you're serving with gravy, don't oversalt the potatoes! Remove to a serving dish and sprinkle with chopped chives and more butter.