Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top 1/4-inch off each head of garlic to expose the raw cloves. Place each head onto a piece of foil, drizzle with olive oil, wrap tightly, and roast for 40 to 45 minutes until the cloves are golden brown, caramelized, and buttery soft.

Boil the Potatoes: While garlic roasts, place peeled and chunked Yukon Gold potatoes into a large pot. Cover with cold water by at least 1 inch and stir in 1 tablespoon of salt. Bring to a rolling boil over medium-high heat, then reduce slightly and cook for 15 to 18 minutes until fork-tender.

Steam-Dry the Potatoes: Drain the potatoes completely in a colander. Return the drained hot potatoes back to the warm dry pot over very low heat for 1 to 2 minutes, gently shaking the pot so excess surface moisture evaporates. This ensures the fluffiest, non-watery texture.

Rice the Potatoes: Pass the hot potatoes through a potato ricer or food mill directly into a large Dutch oven or mixing bowl. (Ricing ensures zero lumps and prevents gluey starch breakdown).

Mash Roasted Garlic: Squeeze the soft caramelized cloves out of the roasted garlic skins into a small bowl. Mash with the back of a fork into a smooth, fragrant paste.

Warm Cream & Butter: In a small saucepan, gently warm the heavy cream and whole milk over low heat. Cut 1/2 cup of the butter into cubes.

Fold Everything Together: Fold the softened butter cubes and mashed roasted garlic paste into the warm riced potatoes until melted. Gradually pour in the warm cream mixture, gently stirring with a silicone spatula until decadent, silky, and velvety smooth. Season with sea salt and freshly cracked pepper.

Garnish & Serve Warm: Transfer the luxurious mashed potatoes to a warm ceramic serving bowl. Create a swirling pattern with the back of a spoon, melt the remaining 1/4 cup butter into the center crater, and shower with finely snipped chives and thyme.