Make the roasted garlic or garlic confit. For the roasted garlic preheat the oven to 400. Cut the garlic bulb about 1/2-inch from the top to show the cloves.

Put on a sheet of foil and drizzle with olive oil on the top. Roast in preheated oven until lightly golden and cloves are soft, about 45 minutes. This is also something you can do a day ahead of time and store.

While the garlic is roasting. Dice potatoes if large. Fill a pot with cold water, add potatoes to the pot, the water should just slightly cover the potatoes.

Turn heat on high and bring to a boil. Let boil for 20 minutes or until soft where a toothpick can go through easily.

Drain and set aside in a bowl large enough for mashing. Mash the potatoes slightly.

About 5 minutes before the potatoes are finished in a small sauce pan over medium heat add the butter, garlic, heavy cream, salt, pepper and rosemary. Stir everything together and heat until the butter has melted and the heavy cream is warm.

Add the sauce to the slightly mashed potatoes. Then continue to mash the potatoes. Add the sour cream here as well. You can use a masher or a hand mixer.

Serve with your favorite main dish, eat and enjoy!