Preheat your oven to 375°F (190°C). Cut the top off a full head of garlic, drizzle it generously with olive oil, and wrap it tightly in aluminum foil. Place it on a baking sheet and roast for about 1 hour, or until it feels soft and has turned golden brown.

While the garlic roasts, wash and quarter the red potatoes. Place them into a large pot and cover with cold water. Add 1 teaspoon of kosher salt and bring it to a boil over medium-high heat. Allow the potatoes to simmer for about 15 minutes, or until they become fork-tender.

Once the potatoes are tender, drain them thoroughly and return them to the pot. Carefully squeeze the roasted garlic cloves out of their skins and add them to the hot potatoes.

In a small saucepan, gently heat the half and half and unsalted butter over low heat until the butter melts completely. Pour this creamy mixture over the potatoes and roasted garlic. Using a potato masher, mash the ingredients together until creamy, but aim to leave some lumps.

Once your potatoes are mashed to your liking, season them with additional kosher salt and freshly ground pepper. Taste and adjust seasoning as needed.

Transfer the creamy mashed potatoes to a serving dish. For an extra touch, garnish with a few fresh herbs or a pat of butter on top. Serve hot.