Preheat the oven to 400F. Cut the top off of your head of garlic, drizzle with olive oil, and loosely wrap it in aluminum foil. Place in preheated oven and roast for 40-50 minutes.

Wash and scrub your potatoes very well, and peel if desired. Cut into evenly sized chunks, and place in a large pot {nonstick is preferred}.

Pour between 2-3 cups of milk into your pot, just enough to cover your potatoes ¾ of the way. Season with salt, cover the pot, and turn heat onto medium-high.

When the milk comes to a boil, lower heat to medium-low, uncover the pot {otherwise it will boil over! trust me},and let the potatoes cook for 20-30 minutes, stirring occasionally.

When the mixture gets thicker and starts to spatter, turn the heat down low and stir often! The potatoes should be close to done at this point. If the mixture seems too runny, just keep cooking it and the excess liquid will evaporate.

When the potatoes are done, remove from heat.

When the garlic is done roasting, let it cool until you are able to handle it, then peel off the skin and squeeze out the garlic cloves into the mashed potatoes. Cloves should be very soft at this point and easy to squeeze.

In a small, microwave-safe bowl, combine the extra virgin olive oil and rosemary needles, and microwave for 20 seconds, until warmed through.

Pour as much oil as desired into the potatoes, and mix well to combine. Add salt, pepper, and garlic powder as needed, and serve immediately!