Roasted Garlic Mashed Potatoes

0 Preheat oven to 375°F.
1 Pour olive oil into a 9-inch pan. Cut the garlic heads in half crosswise through the cloves and lay the cut sides down in the pan. Bake uncovered for about 35 minutes until the garlic is golden brown on the bottom. Slip a thin spatula under the garlic to release it from the pan.
2 Reserve 1 or 2 half heads of garlic, pluck or squeeze cloves from the remaining garlic.
3 Put the potatoes in a large pot, cover with water by 2 inches, and add one tablespoon of the salt. Bring to a boil and cook for 20 to 25 minutes, until the potatoes are tender. 
4 Warm the heavy cream and cheese together over medium-low heat until the cheese is melted. Do not boil. 
9 Drain the potatoes in a colander, and if they are too wet, over low heat, let them dry completely.
5 While still warm, press the potatoes through a ricer into a large bowl.
6 Add the garlic cloves to the potatoes, then slowly fold in the butter, salt, white pepper, and heated cream. Mix well to incorporate all the ingredients. 
7 Swirl into a serving bowl and garnish with the reserved roasted garlic
8 To reheat, place the potatoes, uncovered, in a preheated oven at 325°F until the center is hot.