Preheat the oven to 400 degrees F.
Cut ¼ inch off the top of the head of the garlic. Pour the olive oil over the top, then wrap with foil and place in the oven. Roast for 20-25 minutes, until the garlic is tender. Set aside.
Meanwhile, fill a large pot with cold water almost ¾ way to the top and 1 tablespoon sea salt. Wash, then cut the potatoes and sunchokes into 1-inch pieces and put them into the cold water immediately. Boil the potatoes/sunchokes on medium heat, until they become tender, about 20-25 minutes. When tender, drain in a colander and rinse with hot water, then place them back into the pot.
Squeeze the roasted garlic flesh (not the peel) into the potato/sunchoke mixture, add the sliced butter, cream, 2 teaspoons sea salt and pepper. With a potato smasher, smash the mixture until well combined. Season with more salt and pepper if needed.
Place in a serving bowl and sprinkle with fresh minced parsley.
Get connected to the finest organic farmers and artisans in your area. We deliver organic produce fresh from our family farm right to your door. From our field today to your fork tomorrow, there's a simple way to live deliciously!