Cut off top portion of whole head of Garlic to expose the cloves. Peel of any excess paper.

Place on aluminum foil on a baking sheet.

Drizzle Olive oil over the Garlic

Bring up the sides of the aluminum foil around the head of garlic and crimp at the top.

Bake at 400F for about 45 minutes or until the Garlic is golden brown. Let cool.

Peel Potatoes using a vegetable peeler.

Place peeled Potatoes in a large Pot.

Salt the water and fill with enough water to doubles the level of the Potatoes.

Cover, place on stove and bring water to boil. Remove cover and cook for about 25 minutes or until you can stick a fork in the potato without resistance. (Note: Do not cook potatoes so long that they fall apart when pierced with a fork.)

Heat Milk in microwave for about 30 seconds.

Start mashing potatoes with potato masher, add warm milk and butter. Add salt and pepper. Keep mashing potatoes until you reach your desired consistency. (Note: if you want really creamy whipped mashed potatoes, you can add more milk and use a hand mixer to whip)

Squeeze roasted Garlic out of the head when slightly cooled and mash garlic with a fork until a smooth paste.

Mince Parsley.

Add Garlic paste and Parsley to the mashed potatoes and thoroughly mix.

Garnish with more Parsley. Enjoy!