Preheat the oven to 392F for 10 minutes. Wash the garlic bulb(s) and trim off just the top to expose the tip of the bulbs. On a baking sheet place some aluminium foil. Then place the garlic on top of the aluminium. Drizzle olive oil over the entire bulb(s), sprinkle the spices. Wrap the garlic with the aluminium foil. Roast in the center of oven for 20 to 30 minutes, or until the garlic feels soft or cooked all the way through. Set aside after roasting.
Roasted Garlic Mashed Potatoes
Fill a large pot with 6 to 8 cups of water, add 1 teaspoon of salt and bring to a boil. While you wait for the water to boil rinse and peel the potatoes, if peeling. Slice the potatoes into quarter or eighths depending on the size of potatoes you use, try to cut symmetrical sizes so that they all cook through at the same rate.
Once the water is boiling add the potatoes and cook until they're fork tender. In other words, until you can easily insert a fork. Be Careful not to over cook, depending on the size of the potato pieces they can cook in 10 to 15 minutes or longer for large pieces. Once they're cooked through, carefully remove 1 cup of the boiling water then set it aside and strain the cooked potatoes.
Add the boiled potatoes back to the same pot. Add the butter pieces to the potatoes, try to distribute them evenly. Cover the pot and allow the butter to melt. Next squeeze the roasted garlic onto the potatoes, then sprinkle in half teaspoon of salt, ground black pepper, 1/4 cup of the boiling water and 1/4 cup of the condensed milk or regular.
Use the potato masher and start mashing. Slowly and little by little mash and as you do add more boiling water and more condensed milk. Continue to mash the potatoes until they reach your desired texture. Taste for salt and adjust if necessary. Serve and enjoy!