1) Roast the garlic
1 whole small bulb of garlic
1 tablespoon olive oil
Peel most of the paper off of the outside the clove. Cut the top off of the head exposing the cloves inside. Drizzle the olive oil over the exposed cloves. Wrap the oiled clove in foil and roast in a 400° oven for 40 minutes. Open the wrapping and continue baking until the centermost cloves are soft.
2) While the garlic is roasting prepare the potatoes
Peel, cube and rinse 8 large Yukon Gold potatoes. Cover with water in a large pot, salt generously and boil until tender. Drain and place in a large mixing bowl.
3) Mash and mix
Add 1/2 cube of butter, 1/4 cup of milk or cream and 1/2 of the roasted garlic cloves and mix with an electric mixer or potato masher if you like them a bit lumpy. Add more roasted garlic to your taste and more milk or cream to desired consistency. Salt and pepper to taste. For extra rich and creamy potatoes add 4oz cream cheese with the butter.