Toss garlic cloves with a little oil.
Spread out in a single layer on a sheet of aluminum foil. Wrap tightly.
Roast in 400°F preheated oven for approximately 45 minutes or until soft.
Unwrap garlic and set aside to cool.
Wash potatoes. Slice in half. Do not peel.
Add potatoes to a large saucepan.
Cover with water.
Set saucepan over medium/high heat.
Bring to a slow boil. Boil for 20 - 30 minutes or until tender when poked with a knife. Drain potatoes.
Add roasted garlic to potatoes in a large bowl.
Mash together a bit.
Add milk, cream, butter, and salt and pepper to taste. Mash until mostly creamy with a few chunk of potato left.
Move mixture back to the saucepan and keep warm over low heat until dinner time.
Serve with other Olive Garden favorites. Recipe Links below.