1. Peel and cube 2 pounds of Yukon Gold potatoes into roughly 1-inch pieces for even cooking.

2. Add potatoes to a large pot, cover with cold water, and salt generously. Bring to a boil, reduce heat, and simmer for 15–18 minutes or until fork-tender.

3. While potatoes cook, slice the top off a garlic head, drizzle with olive oil, wrap in foil, and roast at 400°F for 30–35 minutes.

4. Once roasted and slightly cooled, squeeze the garlic cloves out of the skin.

5. Drain the potatoes and return them to the pot. Add 4 tablespoons butter, 1/2 cup sour cream, 1/4 cup milk, and the roasted garlic. Mash until smooth and creamy.

6. Season with salt and black pepper to taste. Add extra milk if needed to adjust texture.

7. Transfer to a serving bowl, garnish with chopped chives and additional butter if desired. Serve warm.