Begin by roasting the garlic. Cut off the top of a garlic bulb to expose the cloves, drizzle with olive oil, and wrap it in foil. Roast it at 350°F for about 40 minutes until soft and golden. This step infuses the dish with a subtle, sweet garlic flavor.

Peel and slice the potatoes, then boil them in salted water until fork-tender (around 10-15 minutes). Drain them well and allow them to cool slightly to avoid excess water in the final dish.

Pass the potatoes through a potato ricer or mash them using a masher. The key here is to eliminate any lumps, making the dish as smooth as possible.

Squeeze the soft, roasted garlic into the mashed potatoes. Add warm cream, milk, and butter, and stir everything together until fully incorporated. Season with salt and pepper to taste. This is where the magic happens as the mixture becomes silky and rich.

Transfer the potato mixture into a greased baking dish. Smooth out the top for an even finish. Bake in the oven at 350°F for 30 minutes. If you like a golden crust, broil it for the last few minutes for an irresistible color and flavor.