Some dishes just feed your stomach.These mashed potatoes? They feed your soul and then slip a little something extra into your bloodstream for good measure.

We're not here to make some sad, flavorless pile of cafeteria starch. We're here to elevate. To lace buttery Yukon Golds with slow-roasted garlic, fresh-cut herbs, and enough infused magic to make even your third eye start humming.

These garlic herb mashed potatoes aren’t a side dish. They’re the main event disguised as a supporting role.

Before getting started we will need to roast some garlic.

Slice the top off your garlic bulb, drizzle it with olive oil, wrap it in foil. Roast at 350°F for about 35–40 minutes until it's soft, golden, and your kitchen smells like God moved in.

What you need:

1. 2 pounds Yukon Gold potatoes (the gold ones hit different)
2. 1 whole bulb garlic
3. 5 Tbsp Butter (room temp)
4. 1/2 Cup of canna-cream
5. 1/4 Cup sour cream
6. 1/4 Cup chopped parsley
7. 1/4 Cup chopped chives
8. Salt and pepper to taste
9. 1/2 tsp garlic powder 

What you need to do.

1. Peel and quarter the potatoes. Drop 'em in a big pot of cold, salted water. Bring to a boil and cook until fork-tender, about 20-25 minutes.
2. In a small saucepan, gently warm the cream. You want it warm, not boiling.
3. Drain the potatoes and throw them back into the hot pot for a minute to steam off extra water.
4. Squeeze that roasted garlic straight out of its paper skin like a tube of magic. Mash the potatoes and garlic together. Add the butter and sour cream and mash again.
5. Slowly mix in your warm canna-cream blend until you hit that silky, dream-state texture.
6. Fold in chopped parsley and chives.Season aggressively — salt and black pepper are your friends.