Cut the tops off the garlic heads, just enough to expose the cloves. Place the garlic heads, with the cut side facing up in a baking dish. Drizzle 1 tablespoon of olive oil over each garlic head, ensuring the surface is well-coated. Season lightly with salt, cover the baking dish with the foil. Place the garlic in a cold oven and roast at 350°F (180°C) for 60 minutes. Once done, squeeze the softened garlic paste onto a plate and mash with a fork, making sure there are no bits of skin left.

Place the potatoes, unpeeled, into a saucepan and cover with cold water. Bring to a boil and cook for about 30 minutes, or until tender (be careful not to overcook them—they should be soft, but not falling apart).

In a small saucepan, combine the cream and butter, heating over low to medium heat until just simmering and the butter has melted - do not let it boil. Add the mashed garlic and whisk until well combined.

Drain the potatoes and let them cool for a few minutes until they’re cool enough to peel. Now, add peeled potatoes into a ricer. While you can use a potato masher, it won’t give you the same smooth texture. Press the potatoes through the ricer directly into a heated bowl, or you can return them to the same saucepan if it’s still warm.

To the mashed potatoes, add the hot cream, butter, and roasted garlic mixture, and season with salt and pepper.

Whisk the potato mash with a wooden spoon or fork. Taste and adjust the seasoning, adding more salt if necessary. Serve immediately.