Preheat oven to 400°F (200°C). Cut off the top quarter of the garlic heads to expose the cloves.

Place garlic heads on a piece of foil, drizzle with olive oil, and sprinkle with salt and pepper. Wrap the garlic tightly in the foil.

Roast in the preheated oven for 30-40 minutes until golden brown and very soft. Once cooled slightly, squeeze the soft roasted garlic cloves out of their skins into a small bowl and mash with a fork.

Peel the potatoes and cut them into 1-inch pieces of similar size. Place the potato pieces in a large pot, cover with cold water, and add a pinch of salt.

Bring to a boil and cook for 15-20 minutes until the potatoes are very tender and easily pierced with a fork, then drain thoroughly.

Return the drained potatoes to the empty pot, then add the unsalted dairy butter and the mashed roasted garlic. Mash the potatoes with a potato masher until mostly smooth.

Gradually add the warm milk or cream, a little at a time, continuing to mash until the desired creamy consistency is reached.

Finely chop your chosen fresh herbs and stir them into the mashed potatoes. Taste and add more salt and black pepper as needed.

If the potatoes are too thick, stir in a little more warm milk or cream. Transfer the mashed potatoes to a serving dish and sprinkle with extra fresh herbs before serving.