Gab's Mashed Potatoes

I will give you the fancy meal version...afterall, this is Thanksgiving. But for other days, perhaps with company or something, you can substitute minced garlic for the roasted garlic.

Garlic Mashed Potatoes

1-2 whole pods of garlic (cut off tops and drizzle with olive oil; wrap in tinfoil with a part at the top open and bake or broil on high, 425F.)
8-10 lbs. potatoes, chunked and boiled til fork tender
about 4 0z. cream cheese (to taste)
1 1/2 sticks butter (or more)
2 cups combined mixture of milk and cream (maybe more)
S & P

While potatoes are cooking, combine the cream cheese, milk, and butter and heat to melt. Drain the potatoes and mash slightly. Pour in the milk mixture gradually and squeeze in the roasted garlic (just take the whole pod and squeeze down and out will come all the yummy soft garlic), and with a hand held mixer (or your own muscles) mash and blend, occasionally adding salt and pepper and tasting. Don't pour in the milk all at once; keep adding as you mix until you reach a good consistency. Get out all the lumps, but this doesn't need to be soupy or pasty. It should be thick and creamy. Just keep tasting. Enjoy!