Break out your potato peeler of choice and peel the skin from the potatoes. I like to do this first before cleaning the potatoes under some cold water.

Once the potatoes are peeled, cut them into 1 inch cubes and clean them under cold water until the water runs clear.

For the roasted garlic, cut the end piece off about ¼ of the way down, add olive oil and season with salt and pepper. Wrap the garlic tightly in foil and bake at 400 for 40 minutes

Warm your butter and cream in a skillet over medium low heat. Add aromatics like thyme and rosemary as you see fit and then begin to season this mixture. I like to use a blend of salt, pepper, garlic, onion powder, and chicken bouillon powder.

If you want to do a blue cheese mash, add the blue cheese to the cream mixture. (Horseradish, truffle, lobster, etc could all be executed from this stage)

Once the cream mixture is seasoned to taste, remove the aromatics/stems and pour over your cooked potatoes.

Potatoes should be fork tender and easily mashed. Begin the mashing process prior to adding the cream mixture and then finish mashing as you slowly incorporate your butter and cream etc.