Slice the top from the whole garlic with a sharp serrated knife.

Brush the exposed garlic with olive oil, wrap loosely in foil and bake in a 375° oven for 45 minutes.

In a large pot, just cover the cubed potatoes with water seasoned with 2 tablespoons of salt and a bouquet garni of sage, rosemary & thyme. bring to a boil (about 15 mins). Reduce to a low simmer until the potatoes are fork tender(about 5-10 minutes).

In a large bowl combine the butter and french onion dip. Squeeze the roasted garlic into the large bowl and mash the softened cloves into the mixture with a fork. Stir to combine.

Drain the potatoes and add to the bowl. Mash the potatoes with a hand mixer, adding enough Half and Half to achieve the desired consistency. Taste. Season as required. Serve.