Peel and cut the potatoes into golf-ball sized chunks. Add potatoes to a large stock pot and cover with cold water. Do not add salt yet.

Boil the potatoes until they are tender, about 20-30 minutes. 

While the potatoes cook, place the peeled garlic cloves and the olive oil in a small saucepan. Cook over low heat until the garlic cloves are soft and golden in color, about 15 minutes. Set aside.

Place the cream and the butter in a glass measuring cup and microwave in 15-30 second increments until warm and the butter is melted.

When potatoes are fully cooked, drain well then place the potatoes in a large bowl.

Using a hand mixer, add sour cream,  salt, pepper, roasted garlic cloves and 1 tablespoon of the garlic oil and slowly mix until the potatoes are broken up, then slowly add in the hot cream and butter mixture. Blend until smooth and creamy. 

Taste and add more salt, pepper, or garlic oil if desired.