Jen s Creamy Garlic Mashed Potatoes

2 whole heads garlic, top third sliced off and discarded

olive oil

1 tablespoon sea salt

5 pounds Yukon Gold potatoes, peeled and cubed

1 cup sour cream

1 (4 ounce) package cream cheese

1 cup butter

salt and ground black pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Place garlic heads in a baking dish and drizzle each with 1 tablespoon of olive oil. Bake in the preheated oven until garlic is soft and brown, about 45 minutes.

Bring a large pot of water to a boil and stir in sea salt. Cook potatoes in the salted water until tender, about 30 minutes. Drain.

Transfer potatoes to a large bowl and add sour cream, cream cheese, butter, salt, and black pepper to the bowl. Cover bowl with a lid or a piece of aluminum foil and let mixture stand to soften butter and cream cheese, about 5 minutes.

Squeeze roasted garlic from the cloves into the potato mixture; mash potatoes until smooth, creamy, and thoroughly combined.