Serves 4

Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350° oven for 45 minutes. When the it has cooled to the touch, squeeze individual garlic cloves out of the "paper" shells. Mash roasted garlic with a fork, or force through a fine strainer. If using a ricer as recommended below, simply rice the garlic along with the potatoes.

Peel and boil potatoes in salted water until tender, about 15 - 20 minutes. Force the cooked potatoes through a ricer (recommended) or mash with potato masher. Put the riced potatoes, garlic, sour cream, butter, salt and white pepper in a mixer bowl and whip at medium speed until smooth. Add cream or milk to adjust consistency.