Preheat the oven to 400°F.

Slice about 1/4 off the top of the head of garlic to expose some cloves. Rub all over with the olive oil. Wrap garlic head in a small sheet of foil.

Roast the garlic directly on middle rack of oven until garlic cloves are tender (open up to check), about 30 minutes.

Check to see that garlic is done. Remove from oven or add time as needed.

Let garlic stand until cool enough to handle. Meanwhile, peel the potatoes and cut into 1 inch chunks.

Transfer potatoes to a large saucepan or Dutch oven and add enough water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium and simmer until tender, about 15 minutes. Remove from heat and drain in a colander. Return potatoes to saucepan.

Add the almond milk, vegan butter, olive oil, salt, and pepper to potatoes. Mash with a large fork or potato masher until fairly smooth.

Squeeze the roasted garlic out of papery skins and add to potatoes. Stir to combine. Season to taste with more salt and pepper if desired.

Transfer to a serving bowl and top with additional vegan butter or olive oil if served.