Preheat oven to 400° degrees.

Remove any excess skin from the garlic head, keeping it intact. Cut the top off the garlic (about ¼ inch) and place cut side up in the center of a piece of aluminum foil. Drizzle the garlic with the olive oil and loosely wrap in the foil. Place the foil in an oven safe dish and roast the garlic in the preheated oven for about 45-50 minutes. The garlic cloves should be soft and golden brown when done. Let the garlic cool and then squeeze the roasted garlic cloves onto a cutting board and mash with a fork. Set aside (this can also be done in advance).

While the garlic is roasting, peel the potatoes and cut into pieces, roughly the same-size. Place the potato pieces in a large pot of cold water and bring to a boil. Simmer the potatoes for about 20 minutes or until they are soft and easily pierced with a knife or skewer. Drain and pass the potatoes through a ricer into a large bowl, or mash with a potato masher or fork.

Add the remaining ingredients into the bowl of warm potatoes and stir with a spatula until completely incorporated. Taste for seasoning and add some additional kosher salt if needed. Serve!