Preheat oven to 400F / 205C. Cut off the top of the garlic head and place on a sheet of aluminum foil. Drizzle 2 tbsp. of olive oil and season with 1/4 tsp salt. Wrap the aluminum foil so the garlic head is completely covered. Place in the middle rack of the oven and roast for 40 minutes until soft and tender.
In a pot of salted boiling water, add potatoes and boil for 15-20 minutes or until fork tender. Strain and allow potatoes to slightly cool.
Combine cream, milk, bay leaf, and peppercorns in a small pot. Bring to a boil then reduce to a simmer for 5-7 minutes or until reduced by 1/4. Remove from heat and set aside.
Carefully peel the cooked potatoes and push them through a ricer. Transfer the potatoes to a pot over medium heat to dry out any excess moisture. Reduce heat to low and add butter cubes while stirring.
Pour in 3/4 of the cream mixture and mix until well incorporated. Depending on your preferred consistency, add more cream if needed.
Squeeze the roasted head of garlic into the potatoes. Then season with 1/4 tsp salt and groung black pepper.
*Optional* - For a smoother and silkier result, press the potatoes through a fine mesh sieve.
