Start by preheating your oven to 400°F (200°C). Slice the top off a whole head of garlic, exposing the cloves inside. Wrap it in aluminum foil and roast it in the oven for about 45–50 minutes, until the cloves are soft and golden. Once it’s done, let it cool slightly, then squeeze the roasted garlic into a small bowl and mash it into a smooth paste.

Peel the potatoes and cut them into quarters for even cooking. Place them in a large pot, add enough water to cover them, and sprinkle in some salt. Bring the water to a boil over medium-high heat and cook the potatoes until fork-tender, about 15 minutes. Drain them thoroughly, then return them to the pot to steam dry for a few minutes. This step ensures your mashed potatoes won’t be watery.

Pour warm milk over the potatoes and start mashing using your tool of choice. Once the potatoes are mostly smooth, fold in the butter gradually, letting it melt and blend in. Add the roasted garlic and mix until the potatoes are fluffy and creamy. Adjust seasoning with salt and a pinch of pepper if needed.

Chop up the parsley and dill, and gently mix them into the potatoes. This final touch adds a fresh, herbaceous flavor and makes the dish look even more inviting. Serve warm, with a pat of butter melting on top for extra indulgence.