Roast the Garlic (Optional): Preheat your oven to 400°F (200°C). Peel the outer layers off the garlic bulb, leaving the skins of individual cloves intact. Cut the tops off the cloves, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for 30–40 minutes until soft.

While the garlic is roasting, place scrubbed (and peeled if preferred) and quartered potatoes in a large pot. Cover with water, bring to a boil, then lower to a simmer. Cook until tender, about 20 minutes.

Drain the potatoes and return them to the pot or transfer them to a mixing bowl or stand mixer.

Squeeze the roasted garlic out of the skins and add to the potatoes. Add the olive oil or vegan butter.

Begin by mashing the potatoes and garlic together with a potato masher. This method is ideal for breaking down the potatoes and incorporating the garlic, giving you more control over the texture.

After the initial mashing, switch to an electric or stand mixer for a smoother consistency. Start on a low setting to blend everything evenly.

Gradually add in the warmed plant-based milk while mixing. Pour in small amounts at a time, allowing the milk to incorporate fully before adding more. This step is key to reaching a creamy consistency.

Occasionally, pause to scrape down the sides of the bowl. This ensures that all parts of the mixture are evenly mashed and no lumps remain.

Season with salt, pepper, and mix well, and adjust to your taste.

If desired, garnish with fresh herbs before serving.