6 Organic Russet Potato or Yukon Gold Potatoes peeled
8 Organic Garlic peeled and left whole
1/2 cup Half and Half
1/2 cup Sour Cream or Creme Fraiche
2 tablespoons Thyme finely chopped
2 tablespoons Tarragon finely chopped
2 tablespoons Oregano finely chopped
Salt and Fresh Ground Black Pepper to taste
1/2 stick Unsalted Butter cut into pieces
Place the potatoes, garlic cloves, and a generous pinch of salt in a large pan and cover with cold water.
Bring to a boil over high heat, then reduce to low and simmer until potatoes are tender, about 45 minutes.
Drain (do not discard the garlic cloves - leave them with the potatoes) and place in a large mixing bowl.
Meanwhile, in a small saucepan, combine the half & half, sour cream, herbs, salt and pepper.
Bring to a simmer over low heat, whisking to combine.
Add the butter and allow to melt. Add the hot cream mixture to the potatoes.
Using a potato masher (or an electric mixer on low speed), blend until smooth. Adjust the seasoning and serve.