Roasted garlic : In a sauce pan roast the garlic and oil over medium low - low heat until golden brown and tender. When done, turn off the heat, remove the garlic and set the oil aside until needed (note #1.)

Cook the potatoes : Cut the potatoes into medium size pieces, as uniform as possible so they cook evenly. Special note: I like to leave the skin on because of the fiber content which I have to include in my diet but you can peel the skin off, if you like.

Transfer them into a large pot, add a generous amount of salt and cover them with water. Bring them to a boil over medium high heat. Then, lower to medium-low so they cook on a gentle simmer for about 15 minutes or until fork tender. 

Prepare the infused milk : Heat the milk, butter and herbs over medium-low heat until the butter melts. Keep it warm on low heat until needed. 

When the potatoes are ready, strain and carefully remove the skin (see note # 2.) Pass the skinless potatoes and roasted garlic through a potato riser and into a large bowl. 

Chop the skin into smaller pieces and transfer into the large bowl (see note # 3.)

Final touch : Strain the warm milk into the potatoes. Also add the sour cream, 4 TBSP of garlic oil, salt and black pepper. Combine with a spatula until smooth(see note # 4.)

To serve: with a spoon make a channel starting from the bottom all the way to the top. Drizzle more of the garlic oil or melted butter. Sprinkle chopped chives and enjoy!!!