Cut the top off the garlic head to expose the cloves. Drizzle with olive oil and a pinch of salt. Wrap in foil and roast at 400°F for 35 to 45 minutes until soft and golden.

Boil the potatoes.

Add cold water to a large pot. Stir in 1 tablespoon Better Than Bouillon until fully dissolved. Taste the water so it’s seasoned like a light broth. Add the potatoes and bring to a boil. Reduce to a simmer and cook until fork tender, about 15 to 20 minutes.

In a saucepan over low heat, add 4 tablespoons of the butter. Once partially melted, add the crushed garlic and rosemary sprig. Let it gently sauté for 30 to 60 seconds until fragrant, not browned. Pour in the milk and heavy cream. Stir in 1 teaspoon Better Than Bouillon until dissolved. Warm everything through, then remove from heat and discard the rosemary sprig.

Drain the potatoes well, then return them to the pot over low heat for 1 to 2 minutes to cook off excess moisture. Gently mash the potatoes, leaving a little texture.

Add the remaining 2 tablespoons butter in small cubes and let it melt into the hot potatoes. Squeeze in the roasted garlic cloves. Season lightly with salt and white pepper.

Slowly fold in the warm infused dairy mixture until creamy but still slightly rustic. Taste and adjust seasoning carefully. Loosen with a splash of warm milk if needed.