1-Getting started with this recipe: Begin by preheating your oven to 400°F with the rack in the center position, then slice off the tops of the 2 heads of garlic, drizzle them with 1 tablespoon of extra-virgin olive oil, wrap in foil, and place seam side up on the center rack. Roast for about 40 minutes until the garlic is caramelized and tender.

2-Cooking the potatoes: While that’s happening, fill a large pot with water, add the 3 pounds of peeled and diced russet potatoes, 3 dried bay leaves, and 3 teaspoons of sea salt, then bring to a boil and simmer for about 15 minutes until the potatoes are fork-tender before draining them.

3-Finishing Touches for Creamy Perfection: Once drained, return the potatoes to the pot and discard the bay leaves. Mash them using a ricer or masher, then squeeze in the roasted garlic cloves once they’re cool enough to handle and mix well. In a small saucepan, heat 1 cup of unsalted butter, 1 cup of whole milk, and the remaining 1 teaspoon of sea salt over medium-low heat until the butter melts and the mixture is hot but not boiling. Pour this into the potatoes, stirring quickly until fully absorbed, and season with sea salt and freshly cracked black pepper to taste. For a richer version, consider replacing half the milk with heavy cream as a variation. This method keeps the texture smooth and prevents any gumminess, making it ideal for weeknight dinners or special occasions.