Preheat your oven to 400ºF (200ºC). Trim the tops off a whole head of garlic and drizzle it with extra-virgin olive oil. Wrap it in aluminum foil and roast for 45 to 60 minutes, until soft and golden.

While the garlic is roasting, wash and peel the Yukon Gold potatoes. Cut into 1-2 inch chunks. Fill a large stockpot with salted water, add potatoes, and boil for 15 to 20 minutes until fork-tender.

Once potatoes are tender, drain and return them to the stockpot. Mash them to your desired consistency.

In a saucepan, combine roasted garlic, mascarpone cheese, whole milk, and butter. Heat gently over low heat for about 5 minutes, stirring constantly, ensuring it warms but does not boil.

Pour the creamy mixture over the mashed potatoes and fold together. Adjust seasoning with salt and cracked black pepper as needed.

Transfer to a serving dish, smooth the top, and garnish with fresh chives or thyme and cracked black pepper.