For roasted garlic, cut off garlic heads to expose the cloves. Drizzle 1/2 tablespoon olive oil over each head and sprinkle with white or black pepper.

Add 1/2 inch water to a pan, and place garlic in it. Bring to a boil on top of stove, then place in oven for 45 minutes. Cool and push through a sieve.

While garlic is roasting, peel and chop potatoes into 1-inch chunks. Place potatoes in medium saucepan and cover with cold water. Bring pot to boil, reduce to a simmer and simmer until potatoes are tender when pierced with a fork, about 15 minutes.

Drain and return potatoes to saucepan. Squeeze roasted garlic into potatoes and begin mashing with a potato masher. Add the butter, milk, salt, and white pepper. Continue to mash until they reach the consistency you want.

Serve hot with additional pats of butter and/or gravy.