Roasted Garlic Mashed Potatoes with Gravy

Roast the garlic: preheat your oven to 425℉ (230℃).

Cut the top ¼ inch (0.65-cm) off the top of the Garlic (1 head). Place the bulb on a piece of aluminum foil and drizzle with Olive Oil (2 Tbsp) . Season with Kosher Salt and Freshly Ground Black Pepper (to taste), and bring the ends of the foil together to create a package around the garlic. Place the aluminum package in the oven and roast until the garlic turns a deep golden brown, about 45 minutes.

Cook the potatoes: Place the Yukon Gold Potatoes (6 cups) in a large pot and cover with water. Place the pot over medium-high heat and bring the water to a boil. Continue cooking until the potatoes become fork tender, about 20 minutes. Strain the potatoes.

In a small pot over medium heat, combine the Unsalted Butter (1/2 cup), Heavy Cream (1 cup) and Bay Leaves (2). Squeeze the roasted garlic cloves into the mixture and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Bring the mixture to a simmer then remove from the heat.

Press the potatoes through a ricer or smash with a potato masher. Remove the bay leaves from the cream and pour into the potatoes. Gently mix until smooth.

Make the gravy: In a small pot over medium heat, add the Unsalted Butter (3 Tbsp) and let it melt. Add the All-Purpose Flour (3 Tbsp) and use a whisk to mix until the flour begins to turn golden brown, about 3 minutes. While whisking, pour the Turkey Stock (1 cup) into the pot and continue cooking until the gravy has thickened. Season withKosher Salt and Freshly Ground Black Pepper (to taste).

Sprinkle the Fresh Chives (1 bunch) over the mashed potatoes and serve with the warm gravy.