Roasted Garlic Mashed Potatoes

Bake. Adjust oven rack to middle position and heat oven to 200°C (205°C). Take out the outer layer of papery skin off the garlic head, making sure to leave the whole head intact. Slice around 5–6 mm off this tops of this garlic head so the cloves are all exposed. Put garlic head upon a piece of aluminum foil big enough to cover the garlic, plus set 1 piece of butter upon top of the cut side; enclose it using the foil. Score potato skins lengthwise round the middle of every potato using a paring knife. Arrange potatoes on a rimmed baking tray and cover sheet tightly with aluminum foil. Put covered garlic directly on oven rack; Cook potatoes plus garlic till potatoes are fork-tender plus garlic is deep amber plus soft, around 1 hour. Set garlic aside to cool a little while preparing the potatoes. Let potatoes stand till cool enough to handle, around 15 minutes. With care take out the skins using a paring knife; discard skins while potatoes are still hot. Set a ricer or food mill over a big bowl and pass potatoes through. Alternatively, move potatoes to a big bowl plus mash using potato masher, being careful not to overwork. Tip in leftover butter pieces plus squeeze roasted garlic cloves (discarding skins) in potatoes; mash mixture using a big fork or potato masher till everything is uniformly mixed. Microwave heavy cream till steaming, around 30 seconds. Slowly tip in warm heavy cream plus salt, folding in potatoes till creamy and smooth. Adjust consistency with extra warmed heavy cream if you need to to wanted texture. Taste and add salt if it needs it with more salt and pepper, if wanted. Eat at once with pats of butter on top.