How to roast garlic:

Preheat the oven at 400°F.

Cut the top off the head of garlic, exposing the cloves. Drizzle with olive oil, lemon juice and sprinkle with 1 teaspoon of thyme and kosher salt. Place in a terra cotta roaster or wrap in aluminum foil. Roast for 1 hour. Allow to cool completely. As soon as it's not too hot to handle, squeeze out the softened garlic cloves. Set aside.

Boiling the potatoes:

Peel the potatoes, cut them into 2-inch chunks and place them in a large pot. Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). Cook for about 20-25 minutes. The potatoes should be fork-tender. Remove from the pot and drain; allow the potatoes to cool a little.

Mashed potatoes:

Warm the crème fraîche and the heavy cream, separately, for 30 seconds in the microwave (or in a saucepan).

Once the potatoes are cool enough to handle and have dried thoroughly, return them to the pot over low heat (to ensure there is as little liquid as possible). Turn off the heat. Using a potato masher or a potato ricer, mash the potatoes. Add butter, the puréed roasted garlic, the chopped sun-dried tomatoes and lemon zest. Stir well, using a wooden spoon. Add the warm crème fraîche, then add the heavy cream until you reach the desired consistency (I used 3/4 cup of cream). Finish with the parmesan cheese.

Serve warm with gravy on the side.

Bon appétit!