Prepare the potatoes

• Peel the russet potatoes and cut them into even-sized pieces.

Boil the potatoes

• Add the potatoes to a pot of salted water.
• Boil until fork tender.

Roast the garlic

• Slice off the top of the garlic head, just enough to expose the cloves.
• Drizzle with oil and wrap in foil or place in an oven-safe dish.
• Roast until the cloves are soft and golden.

Infuse the cream

• Add the butter, heavy cream and fresh thyme to a small saucepan over medium-low heat.
• Warm until the butter is melted and the thyme has infused the cream.

Mash the potatoes

• Drain the potatoes and return them to the pot.
• Squeeze the roasted garlic cloves into the potatoes and mash.

Add the cream mixture

• Start by adding part of the cream mixture, then gradually add more until you reach your desired consistency.

Season and serve

• Season to taste with salt, pepper, onion powder and garlic powder.
• Transfer to a serving bowl and garnish with extra butter and fresh parsley.