These potatoes are so flavorful you will not need gravy. However if you wish, simply thicken the pan juices from the roasted chicken recipe above with a little cornstarch. Or use a bit of the browned sage butter from the recipe above to drizzle over the potatoes with a few crisped sage leaves for garnish.

SERVES 4

• 1 large bulb of garlic roasted

• 2 lbs. Yukon gold potatoes, scrubbed & peeled

• 1/2-1 cup whole milk

• 1/4 cup butter

• 1/4 cup sour cream

• 1 cup shredded Asiago cheese

• salt & pepper to taste

Cut off top of garlic bulb exposing the cloves, rub down with a bit of olive oil & roast in a hot oven until golden brown on top & cloves are tender, cool & squeeze out cloves (if making the chicken above you can roast right in the same pan). Meanwhile heat a large pot of water to boiling then add potatoes. Cook until just tender when pierced with a fork but not falling a part. Drain & mash with a potato masher with listed ingredients. Start out with a half cup of milk & add as needed to achieve desired consistency. Alternately you can whip them in a bowl using electric beaters if your looking for a smoother texture. If desired, garnish with a little extra melted butter (or brown butter) & crispy sage leaves.