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PRE-HEAT the oven to 220 degrees Celsius or 430 degrees Fahrenheit. REMOVE the bottom of the garlic head with a chef's knife and then wrap the whole garlic head with tin foil.
ROAST the garlic in the oven for at least 20 minutes, check if they're soft enough and let them cool off until you can handle the garlic with your hands. Meanwhile, PEEL the potatoes and rinse with cold water.
Slice the potatoes into pieces. By doing this you will lower overall cooking time because the potatoes will cook faster. Put a large pan on high heat, add the potato slices along with cold water. T
he potatoes have to be covered by water for at least 1 inch. Add half a teaspoon of salt to the water. Be sure to have the heat all the way up.
When the water starts boiling reduce heat to medium-low. Let it simmer for about 10 to 15 minutes until you can easily poke through the potatoes with a fork. DRAIN the potatoes and press them through a fine sieve using the ladle.
The easiest way is to get a spoonful of drained potatoes at a time. This way your mashed potatoes will be very smooth without any lumps. ADD butter, cream and milk to the mashed potatoes and squeeze in the soft roasted garlic.
You can add as much butter, cream and milk as you like. The more you'll add the smoother and creamier the mash will be. Season with pepper and salt.