Preheat oven to 350°F. Slice off the top of the head of garlic, exposing the individual cloves. Place on a piece of aluminum foil with the exposed sides up, and drizzle with 1-2 tbsp olive oil. Wrap the foil around garlic to completely enclose it, and roast for 30 minutes. Let cool.
Meanwhile, fill a large pot with salted water and bring to a boil.
Boil potatoes until tender and drain.
Squeeze the roasted garlic into the potatoes and mash until fluffy.
Add in cream, butter and Summer Black Truffle Salt to taste.
