For the Garlic Confit:

1. Add peeled garlic to an oven safe dish (I used a 16oz cocotte baking dish) with the thyme and rosemary. Add enough olive oil to cover (about ¾ – 1 cup). Press down to ensure the garlic is fully submerged.

2. For air fryer: Air fry at 275 degrees fahrenheit for 1 hour uncovered.

3. For Oven Roasted: Add to a 250 degree preheated oven and bake for 2 hours uncovered, or until golden and soft.

For the Garlic Mashed Potatoes:

1. Wash and peel the Yukon gold potatoes and cut into 1” cubes.

2. Add to a pot with enough cold water to cover and season with a large pinch of salt.

3. Cover and bring to a boil, then reduce to low and cook for 15-18 minutes or until fork tender. 

4. Meanwhile, add the cream and butter to a small pot with the fresh herbs. Heat to medium low until the butter is melted, then keep warm on low until the potatoes are cooked.

5. Once the potatoes are tender, shut off the heat and drain. Return to the pot and let sit for 2-3 minutes to allow any excess water to evaporate.

6. Add some confit garlic cloves (as many as you wish!) with a large pinch of salt, and start mashing, straining in the heated milk and butter mixture a little at a time until you reach your desired consistency. Taste and adjust for seasoning.

7. Serve the potatoes drizzled with a little garlic-infused oil to top and enjoy!