Roasted garlic mashed potatoes with turkey neck gravy

Slice the top off a head of garlic, add salt, pepper and oil, wrap in foil and roast in the oven.

Skin about 1,000 g of Yukon gold potatoes and chop them into roughly one inch cubes.

Bring a pot of water to a boil with a couple of large pinches of salt, add the potatoes and cook, stirring occasionally, until fork tender, then drain.

For the gravy, cook a knob of butter with the turkey neck pieces and the remaining mirepoix down a bit.

Rice the drained potatoes, then squeeze in the roasted garlic and mix with milk, sour cream, butter and fresh cracked pepper until cohesive. Taste and add salt if needed.

Add about a tablespoon of flour to the gravy pan and stir into the fat to make a roux; cook one to two minutes.

Add chicken stock, stir, remove the turkey pieces and simmer while stirring until the gravy thickens.

Strain the gravy into a bowl.