Preheat oven to 375 degrees.

Place one head of garlic on a large square of tin foil.

Pour about 1 Tbsp. of olive oil over the garlic.

Cradle and wrap the garlic in the foil.

Bake for one hour.

Remove from the oven and slowly unwrap.

Cut the top of the garlic off to reveal the cooked cloves inside.

In the meantime, boil 2 lbs. of quartered Russets in salted water. The water should be roughly 2 inches higher than the potatoes.

Boil for about 15 minutes or until a knife can easily slice through them.

Place cooked potatoes in a large mixing bowl with 1/2 stick of butter, kosher salt, black pepper, and Half & Half.

Here comes the fun part! Squeeze the softened garlic right into your cooked potatoes.

Mix until smooth and creamy with a hand mixer…

Add a little more butter, salt, and pepper before serving.

Enjoy!