From: The Pioneer Woman5 lbs. potatoes, peeled and rinsed
1 1/2 sticks butter
1 pkg. cream cheese, softened
1/2 cup half and half
salt and pepper
3-5 heads of garlic
Cut off just enough of the tops of the garls heads to expose all of the cloves. Drizzle a little olive oil over the bottom of a pie plate and tilt until entire bottom is covered. Place garlic cloves in pie plate, cut sides up. Drizzle the exposed cloves of garlic with olive oil so they won't burn. When in doubt use a little more olive oil! Sprinkle with salt and pepper. I like to use Kosher Salt. Cover pie plate with foil and roast in a 375 degree oven for 40-45 minutes. After the garlic as cooled enough to handle, hold the head from the bottom and gently press the cloves out of the papery skin.
Boil potatoes until fork-tender. Drain water and return pot to the burner, mashing over low heat until a lot of the steam has escaped. Remove from heat. Mash in softened butter, cream cheese, half and half and salt to taste. Dump in 3-5 head of roasted garlic; mash in. Season with additional salt and pepper if desired.