Preheat your oven to 400°F (200°C). Trim the tops off two whole bulbs of garlic, drizzle them with olive oil and sprinkle with salt. Wrap in foil and roast for 45-60 minutes.

While the garlic roasts, wash and cut the potatoes into 1-2 inch chunks. Place in a pot, cover with cold salted water, and boil for 15-20 minutes until fork-tender.

Once the garlic is roasted, squeeze the cloves into a saucepan. Add mascarpone, whole milk, and butter. Heat gently over low heat until warm and combined.

Mash the drained potatoes in the pot. Gradually stir in the warm garlic and mascarpone mixture until combined.

Transfer to a serving bowl, garnish with chives or thyme and a sprinkle of pepper, then serve.