• 1 whole head garlic
• 2 tsp. olive oil
• 3 pounds russet potatoes , scrubbed clean
• 1 Tbsp. salt plus more salt to taste
• 4 Tbsp. unsalted butter
• 1/4 cup creme fraiche
• 3/4 to 1 cup half-and-half
• 1 large shallot , finely chopped
• Freshly ground pepper

Heat oven to 400°. Cut off the top 1/4 of garlic head and discard. Drizzle with olive oil. Bake 35 to 40 minutes until garlic is very soft. Remove and let cool.

Cut unpeeled potatoes into 8 pieces and place in a large pot. Cover potatoes with water and add 1 tablespoon salt. Bring to a boil. Reduce to a simmer; cover and cook until tender, about 25 minutes. Drain well.

Return potatoes to pot and add butter, crème fraîche, and half-and-half. With a potato masher, crush potatoes to desired consistency. Squeeze roasted garlic out of skin into potatoes. Add shallots and stir mixture. Season to taste with salt and freshly ground pepper. (For creamier potatoes, add more half-and-half.)