1. Preheat your oven to 400°F. Slice the top off the head of garlic, drizzle with olive oil, and wrap it in aluminum foil. Roast in the oven for 30-35 minutes until the cloves are soft and golden.
2. While the garlic is roasting, place the cubed potatoes in a large pot and cover with cold water. Add a good pinch of salt and bring to a boil over medium-high heat.
3. Reduce the heat and let the potatoes simmer until they’re fork-tender, about 15-20 minutes. Drain the potatoes well and return them to the pot.
4. Once the garlic is roasted and cooled slightly, squeeze the cloves out of their skins and mash them into a paste.
5. Add the roasted garlic, melted butter, and milk to the potatoes. Use a potato masher or electric mixer to blend until smooth and creamy. Season generously with salt and pepper.
6. Garnish with fresh parsley if desired, and serve immediately.

My tip? Always taste as you go! It’s a habit I picked up from my grandmother, ensuring every dish is seasoned to perfection.