1. Remove the outer papery layer off the garlic. Place the bulb of garlic on its side and slice the top tips off.
2. Place a square of tin foil on a baking sheet. Place the garlic stem side down on the tin foil. Drizzle a little bit of olive oil over the cut tips.
3. Wrap the tin foil over the garlic.
4. Place in a 400 degree oven (a toaster oven works great if you have one!)
5. While the garlic is roasting, cut your potatoes into evenly sized chunks and place in a large pot. Pour water over the potatoes until they are just covered.
6. Place on stove on high heat until the water boils. Cover and simmer for 20-30 minutes until they are soft.
7. Drain the water and place the potatoes back on the stove. Shake the pot until the potatoes dry up a little bit. I consulted my trusty Betty Crocker cookbook for the cooking part of the potatoes. Bettty says this step helps to create even fluffier mashed potatoes.
8. Once the potatoes have dried a bit, dump them into your stand mixer (if you have one). If not, mash in the pot with a handheld mixer or a potato masher.
9. At this point, your garlic should be nice and soft. Remove from oven and squeeze the garlic cloves onto the potatoes, leaving the papery skins behind.
10. Mash potatoes and garlic until no longer lumpy then slowly start adding the milk. Add as much milk as you need until you get the texture you prefer.
11. Then add the butter, salt, green onions, and cream cheese. Mix until smooth.
Notes
You can leave out the cream cheese if you don’t have any. They won’t be perfect then but they’ll be close :)