Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic heads to expose the cloves, drizzle them with 1 teaspoon of olive oil each, and wrap them in foil. Place them on a baking sheet and roast for 35-40 minutes, or until the garlic is soft and golden. Once roasted, let the garlic cool slightly, then squeeze the roasted cloves out of their skins and mash them into a paste. Set aside.

Cook the Potatoes: While the garlic is roasting, place the diced red potatoes in a large pot of cold water. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain the potatoes well.

Mash the Potatoes: Return the drained potatoes to the pot. Add the roasted garlic paste, butter, milk, and heavy cream. Season with salt and freshly ground black pepper. Use a potato masher to mash the potatoes until they reach your desired consistency.

Serve: Transfer the mashed potatoes to a serving dish. Add more butter on top, if desired, and garnish with chopped fresh parsley for a burst of color and flavor. Serve hot and enjoy!