1 head garlic, top third removed to expose the tops of the cloves
1/4 cup plus 2 teaspoons extra-virgin olive oil
3 pounds russet potatoes, peeled and cut into 2-inch pieces
1 1/2 cups heavy cream
1 1/2 sticks (3/4 cups) unsalted butter
2 teaspoons coarse sea salt
1 teaspoon freshly ground white pepper
3/4 ounce sprigs fresh thyme (8 to 10 sprigs)
Four 6-ounce skin-on wild salmon fillets, about 1 inch thick
Ossetra caviar, such as Evans Farms, for serving
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