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

Peel and cut the Yukon Gold potatoes into chunks, place in a pot covered with cold water, add salt, boil for 15-20 minutes until tender, then drain.

Mash the drained potatoes in the pot to your desired consistency.

Squeeze the roasted garlic into a medium saucepan, add mascarpone, whole milk, and butter. Heat gently over low, whisking until combined.

Pour the warm mixture over the mashed potatoes and stir to combine. Adjust seasoning with salt or pepper.

Transfer to a serving bowl and garnish with chopped chives or thyme and cracked black pepper.