Method

• 1.
  Preheat the oven to 200°C.
• 2.
  Place garlic on a baking tray and drizzle with oil. Roast for 30 minutes or until soft in the middle. Cool slightly, then slice the end off each garlic clove and squeeze out the pulp, discarding skins.
• 3.
  Meanwhile, place potato in a saucepan of cold, salted water over high heat. Bring to the boil, then reduce heat to medium and simmer for 12-15 minutes until tender. Drain, return to the pan and mash.
• 4.
  Place butter and garlic in a small saucepan over medium heat and stir until the butter has melted. Return the mashed potato to low heat, then beat in the garlic butter and sour cream until smooth. Stir the cream into the mash, then season and serve.