1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft.

2. Place peeled potato chunks in a pot of cold salted water. Bring to a boil and cook 15–20 minutes until fork-tender. Drain and let steam dry for 1 minute.

3. Use a potato ricer or masher to mash the warm potatoes until smooth and airy.

4. In a stand mixer or large bowl, combine mashed potatoes with roasted garlic paste and softened butter. Mix until well blended.

5. Slowly pour in warm milk or cream while mixing on low speed until the mash reaches desired creamy texture.

6. Fold in torn or cubed sourdough bread until evenly distributed, keeping texture light.

7. Season with salt and pepper to taste, adjusting garlic or dairy as needed.

8. To make ahead, cool slightly, transfer to an airtight container or buttered Dutch oven, cover, and refrigerate up to three days. Reheat covered at 350°F for 20–30 minutes, adding a splash of milk if needed.

9. Garnish with chopped herbs before serving.