Preheat oven to 375 degrees. Cut off the top of the garlic head, to expose the cloves. Place in a large piece of foil cut side up, drizzle with olive oil, salt, and pepper. Crinkle foil around the garlic to make a little pouch. Place in oven and cook for 1 hour to 1 hour and 15 minutes. Check after one hour.

Garlic will be light golden brown and when pierced with a fork into a clove with having no resistance. I suggest making the garlic ahead of time and letting it cool completely before taking the cloves out.

Rinse off potatoes and trim off any bad spots and/or dirt. Place in a medium to a large sized stock pot and cover with cold water. Place on stove and bring to a boil, reduce heat to a simmer and cook until potatoes are tender about 30 to 45 minutes.

Drain, add in the roasted garlic, butter, stock, sour cream, herbs and salt to taste. Mash with a potato masher to the consistency you prefer, I like to keep them a little chunky. Taste, adjust seasoning. (These potatoes take a lot of salt! Don't be surprised.) Serve and enjoy!