Prep the potatoes: Peel if you prefer (Yukon Gold skins are thin and tasty, so leaving them on is optional). Cut potatoes into even 1–2 inch chunks so they cook evenly.

Prepare the garlic: If roasting, slice the top off the head of garlic, drizzle with a little olive oil, wrap in foil and roast at 400°F (200°C) for 30–40 minutes until soft and golden. Or, simply smash a few cloves and cook them gently with butter later for a milder profile.

Cook the potatoes: Place the potato chunks in a large pot and cover with cold water by an inch. Add 1 teaspoon of salt. Bring to a gentle boil, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Warm the dairy: While potatoes cook, warm the heavy cream and milk in a small saucepan or microwave until hot but not boiling. This helps the potatoes absorb the liquid without cooling them down.

Drain and steam: Drain potatoes in a colander and return them to the still-warm pot. Let them sit for a minute to allow some steam to evaporate; this prevents watery mashed potatoes.

Mash with care: Use a potato ricer or masher and work in small batches. Add roasted garlic (squeezed from the cloves) or sautéed garlic, the butter, and about half the warm cream. Mash until smooth but still a bit rustic if you like texture.

Adjust texture and seasoning: Add more warm cream or milk as needed until you reach your desired creaminess. Season with salt and freshly ground black pepper, tasting as you go.

Fold in the herbs: Stir in the chopped parsley, chives, and thyme. Reserve a little herb for garnish so the dish looks fresh and inviting.

Finish and serve: Transfer to a warmed serving dish, top with an extra pat of butter and a sprinkle of herbs. Serve immediately for the best texture and flavor.