Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.

Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.

Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.

Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.

Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.

Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.

Serve warm and enjoy!

For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.

For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.

Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.