Roasted Garlic Mashed Potatoes

For those of us that love garlic.....
Roasted Garlic Mashed Potatoes-
1 lb or 1/2 K whole garlic heads
1/2 cup olive oil
Sea salt and fresh ground pepper
1 K Potatoes (I like the peels so I don't peel them, you can if you like)
1/2 butter at room temp
1 1/2 cup heavy cream, or more....
1/2 cup olive oil (more or less to taste)
To roast the garlic:
Heat the over to 375 F / 190 C. Peel the outer layers of skin off the garlic heads, cut off about 1/3 of the top so the cloves will be open. Put the heads, cut side up, in a baking dish and pour 1/2 cup olive oil over them. Cover tightly and bake in over about 45 min or 3/4 of the way cooked. Uncover and continue cooking, until the cloves start popping out of their skins and brown or another 15 min. Let cook until you are able to handle them. Squeeze the pulp out of the heads and into a small bowl, press hard to get all the roasted garlic out. Add the oil from the baking dish and mix well to form a paste. You can store, tightly covered in the fridge for about 1 week. For the potatoes: Put them in salted cold water to cover and bring to a boil over high heat. Cook until tender and drain well. Put them in a baking dish at the above temp and place in the over to dry out for about 5 min. Smash them with a fork or whatever to the texture you like. Heat 1 tbl of the butter in a large saucepan over med heat until it stops foaming and turns light brown, Add 1 tbl of the garlic paste and cook lightly. Add the cream, salt & pepper and bring to a boil. Reduce the heat to low and add potatoes and incorporate with wooden spoon. Begin adding the rest of the butter, 1 tbl at a time and stir after each addition, tasting each time so you add enough garlic, salt & pepper and butter. Stir in the olive oil and check the seasonings. When your taste buds tell you it's perfect, it is (never mind what recipes say). So taste, taste, taste....