1. Peel and cut potatoes into 2-inch chunks. Place in a large saucepan and cover with cold salted water.

2. Bring to a boil over medium heat, then reduce to a simmer and cook for 15-20 minutes until tender.

3. Drain potatoes thoroughly and return to the pot or a large bowl.

4. Roast garlic by slicing the top off a garlic bulb, drizzling with olive oil, wrapping in foil, and baking at 400°F for 35-40 minutes. Squeeze cloves from the bulb.

5. Mash potatoes using a potato masher or ricer, folding in butter, roasted garlic, and warm cream gradually.

6. Season with salt and pepper, and stir in optional cream cheese or browned butter for extra richness.

7. Transfer mashed potatoes to an airtight container or oven-safe dish. Cool slightly, then refrigerate for up to three days.

8. Reheat in a 350°F oven for 25-30 minutes, covered, stirring halfway and adding a splash of warm cream or butter to restore creaminess.