Prepare the Garlic

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with olive oil, and wrap in foil. Roast in the oven for about 30-35 minutes, until soft and golden.

Prepare the Potatoes

1. Peel and Cut the Potatoes: While the garlic is roasting, peel and cut the potatoes into evenly sized chunks (about 1-2 inches).
2. Boil the Potatoes: Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.
3. Drain the Potatoes: Once cooked, drain the potatoes in a colander and return them to the pot.

Mash the Potatoes

1. Squeeze in the Garlic: Once the garlic is cool enough to handle, squeeze the roasted cloves into the pot with the potatoes. Discard the skins.
2. Add Butter and Cream: Add the butter and heavy cream (or milk) to the potatoes. Use a potato masher or ricer to mash until smooth and creamy.
3. Season to Taste: Season with salt and pepper to taste, mixing well to combine.