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Chop 2-3 lbs of russet potatoes and add to salted water with 1 tsp chicken bouillon
Bring water to a boil and cook potatoes until fork-tender
Cut about ¼ inch off the top of the garlic bulb, season with salt and pepper, drizzle with olive oil, wrap in foil, and bake at 350°F for 45 minutes
Drain the cooked potatoes and set aside
In a saucepan, heat 1 stick of butter and ½ cup milk, then season with 1 tbsp garlic and herb seasoning
Pour about half of the butter mixture over the potatoes, add the roasted garlic, and mash everything together
Slowly add more milk and butter as needed, then grate in ¼ cup each of Parmesan and Asiago cheese
Fold in ½ cup sour cream and stir until creamy