Step 1

Preheat your oven to 400 degrees F

Step 2

Peel and discard the paper outer skin layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

Step 3

Place the garlic heads in a muffin pan, cut side up. Drizzle a couple teaspoons of olive oil over each exposed head, using your fingers to rub the olive oil over all the open garlic cloves. Cover the bulb with aluminum foil. Bake at 400 degrees F for 30 minutes, or until the cloves feel soft when pressed.

Step 4

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a small fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Use or store in an airtight container in your refrigerator for up to 4 days.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Dice the potatoes and boil in a pot of water until fork tender, 25 to 30 minutes. Drain and return to the pan over low heat. Mash the potatoes for 5 minutes to allow a lot of the steam to escape.

Step 7

Add the butter, cream cheese, half-and-half, cream, pepper and roasted garlic. Stir/mash to combine. Test and adjust the seasonings.

Step 8

Spread the potatoes into a large buttered baking dish. Dot the top with butter. Bake until heated through, about 30 minutes.