2 pounds red potatoes (quartered)
1 large head of garlic
1-1 1/4 cup sharp cheddar cheese
1/2 cup butter milk
1/4 cup sour cream5 tbsp butter
1 tsp essence
kosher salt (to taste)
fresh crack pepper (to taste)
2 tbsp olive oil
Preheat oven to 425 degrees F.
Slice off the top 1/8 inch of the head of garlic. Drizzle head with olive oil and wrap in foil. Place on a baking sheet and bake until tender and fragrant (about 35 minutes.) Remove from the oven and mash with a wooden spoon once cooled.
Place quartered potatoes in a large stockpot and cover with cold water. Heat over medium high heat, bringing to a boil and cook until fork tender. Drain potatoes and mash the potatoes with a potato masher until smooth. Heat butter, buttermilk and sour cream together until butter has melted. Once melted mix together all ingredients and seasonings and serve immediately.