The first step is to roast your garlic to enhance its flavour and give it an added intensity. Start by preheating your oven to 400°F. Prepare the garlic by removing the papery skin covering the head of garlic – however, take care to leave the head intact.
Use a paring knife to slice off the tops of the garlic cloves, drizzle on some olive oil and a sprinkling of salt. Proceed to wrap the head of garlic lightly in aluminium foil and bake it for up to 30 to 40 minutes. You’ll know it’s done when the cloves begin to brown and soften.
While the garlic is roasting in the oven, peel the potatoes and chop them into rough chunks. Fill a medium saucepan with cold water, and drop in the potatoes, along with a ½ teaspoon of salt. Place it on the stove, and allow it to come to a boil, after which you will need to reduce the heat and allow the potatoes to simmer until they become tender. This will take roughly 15 minutes and you can keep checking by piercing the potatoes with a fork.
Melt the cream and butter in a small saucepan, and once this is done, you are ready to assemble the mashed potatoes. Drain the water from the pot of potatoes, and put it back on the stove over a low flame. Toss in the boiled potatoes, squeeze the roasted garlic out of the cloves and into the pot, and pour in the melted cream and butter.
Proceed to mash it all up, using either a large fork or a potato masher. You’ll know it’s done when everything in the pot is thoroughly incorporated, and the potatoes reach a thick, creamy consistency. Add salt to taste, and serve.