To Roast the Garlic
Preheat the oven to 400°F (204°C)
Peel away the outer layers of the paper/skin of the garlic and cut the top of the bulb off so you can see the cloves of garlic.
Wrap in foil and roast for an hour. The cloves should look caramelized when you unwrap the bulb. Let it cool until you can safely remove the cloves without burning your fingers.
Once the garlic is cool enough to handle remove the garlic from the paper. It will be sticky, so squeeze it out or use a spoon to scrape it off the paper.
To Make the Potatoes
Put the quartered potatoes in a large stock pot and cover with water.
Bring to a boil and cook for approximately 30 minutes or until you can pierce the potatoes with a fork. They should be soft and easily fall apart.
Drain the water and return the potatoes to the pan.
Add the 4 tablespoon butter, ¾ cup almond milk, garlic, and salt and pepper to taste to the potatoes and mash with a potato masher until the ingredients are fully combined.
Taste and add more salt and/or pepper if needed.
Enjoy!