roast the garlic. take a head of garlic, and slice off the top 1/4”. place the head in a small dish, like a muffin tin or a ramekin, pour olive oil over the top until it pools in the bottom, and cover in tinfoil. bake at 400F for 20 minutes.
at the same time, prep the potatoes. (this is just how WE do this, but there are many differing opinions on how to prep and what kind to prep.) scrub the skins of 10-12 small/medium purple waxy potatoes. place in a big pot with water covering, and heat on medium/high until the potatoes are soft enough to easily stick a fork through. drain and let sit while you work on step 3.
take the garlic out of the oven, and peel apart the cloves until you get the mushy sweet garlic in the middle. take those cloves and put them in a small mixing bowl along with 1/4 cup room temperature non-dairy butter (earth balance) and whisk everything until it’s all consistent.
using a potato masher, mash the potatoes! add in the garlic butter and continue mashing, adding more butter and/or rice milk until they’re your desired consistency. sprinkle a heaping pinch of sea salt over the top and mix in. it’s a taste-as-you-go sort of operation!