Pre-heat the oven at 400°F.
To roast the garlic, place the garlic head with cut-side up on a piece of aluminium foil, pour olive oil on the top and sprinkle salt. Wrap the garlic in foil and roast for 35-40 minutes or until cloves are golden and tender to touch.
Place the potatoes in a large pot, fill it with enough water to cover the potatoes by an inch and sprinkle 1 teaspoon salt.
Bring it to a boil and then simmer on medium-heat for about 15 minutes or until fork tender. Pierce the fork to see if it pass through the potatoes smoothly.
Drain the cooked potatoes well using colander, ensure there is not water left. Put the cooked potatoes back into the pot.
In a small sauce pan, combine butter and cream along with ½ teaspoon salt. Cook on low heat until butter is melted to combine with cream and the mixture is hot (not boiling).
Now, squeeze the roasted garlic in to the cooked potatoes, add little butter-cream mixture and mash using a potato masher or a large fork.
Add the remaining butter cream mixture and using a strong wooden spoon beat it until smooth and fluffy. Do not over beat or they will turn gluey/gummy.
Taste for salt and add more if needed. You can always add more butter and cream to get the desired consistency.
Serve hot with butter and some fresh herbs like - thyme, rosemary, parsley, or chives.