Roast Garlic & Onions: Preheat oven to 400F. Cut the tops off of each head of garlic bulb and drizzle a bit of oil on top. Wrap each garlic bulb in foil and place on baking sheet. Roast for 25 minutes then remove pan from oven and add sliced onions to pan. Drizzle a bit of oil and sprinkle a bit of salt over onions. Continue roasting garlic & onions 20-25 minutes. Allow garlic to cool, gently peel and remove garlic cloves from bulb.

Make Mash: bring a large pot of water to a boil. Gently add potatoes and allow them to boil for 20-25 minutes until tender and easily pierced with a fork. For chunky potatoes use a potato masher to mash potatoes with butter, cream, and cheese. For smooth potatoes add ingredients to food processor and blend.

Prepare Bangers & Gravy: in a skillet heat oil over medium-high heat. Add sausage to pan and cook 4-5 minutes per side until cooked through. Internal temperatures should be at least 160F. Once cooked, set aside sausages on a paper towel lined plate. Turn skillet heat down to medium-low and add 2 tbsp of butter to pan & melt. Whisk flour in to butter until a light paste forms. Do not let it brown! Slowly whisk in broth 1/2 cup at a time. Continue whisking until there are no lumps. Then whisk in cream, thyme, salt and pepper. Cook and whisk frequently until gravy has thickened slightly, about 5-8 minutes.

Assemble and Serve: on a plate spread a bed of mash. Top with sausages, onions, garlic, then gravy. Serve and enjoy