Preheat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves, place on a piece of foil, drizzle with 1/2 teaspoon olive oil, wrap tightly and roast for 25–30 minutes until soft and golden. Let cool slightly, then squeeze roasted garlic out of skins and mash into a paste.

Cook the potatoes

Place the potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 teaspoon of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Warm dairy

While potatoes cook, warm the milk and butter together in a small saucepan or microwave until butter is melted and mixture is warm (do not boil). This helps keep the potatoes hot and absorbs better.

Mash and finish

Drain potatoes thoroughly and return to the hot pot over low heat for 30 seconds to remove excess moisture. Mash with a potato masher (or ricer for extra-smooth texture) until mostly smooth. Stir in the roasted garlic paste, warm butter-milk mixture, sour cream, the remaining 1 tsp kosher salt, and 3/4 tsp black pepper. Taste and adjust seasoning. Garnish with chopped chives if using and keep warm until serving.

Honey-Balsamic Roasted Carrots

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

In a bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, honey, thyme, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Toss the carrots with the dressing until evenly coated, then spread them in a single layer on the prepared baking sheet.

Roast for 20–25 minutes, stirring or shaking the pan once halfway through, until carrots are caramelized at the edges and tender when pierced with a fork.

Remove from oven and, if desired, drizzle any pan juices over the carrots. Taste and adjust seasoning before serving.

Lemony Garlic Green Beans

Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath (bowl of ice water) to stop cooking, then drain and pat dry.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add the blanched green beans to the skillet, toss to coat and sauté for 2–3 minutes to heat through and develop a slight blister.

Remove from heat and stir in lemon zest, lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Serve immediately.