Method

• 01
  Roast the garlic: Preheat the oven to 400°F. Remove the outer layer of papery skin of the whole garlic head, leaving the head itself intact.
• 02
  Using a paring knife, slice off the tops (1/4-inch to 1/2-inch) of the garlic cloves so they are all exposed. Drizzle olive oil over the garlic heads, salt lightly, and wrap lightly in aluminum foil.
• 03
  Bake at 400°F for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown. Remove from the oven and let cool.
• 04
  Boil the potatoes: While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water.
• 05
  Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes.
• 06
  Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave.
• 07
  Mash potatoes with garlic, cream, butter: Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot.
• 08
  Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork.
• 09
  Add the cream and butter and mash until the potatoes are the consistency you want. Do not over-beat them, or the potatoes will become gummy. Taste for salt and add some if needed.