Preheat your oven to 400°F. Wrap the garlic heads in aluminum foil and roast for about 30-35 minutes until soft and caramelized.

In a large pot, combine the diced russet potatoes with bay leaves and 4 teaspoons of sea salt. Cover with water, bring to a boil, and cook until tender, about 15-20 minutes.

Once the potatoes are tender, drain and discard the bay leaves. Let the potatoes sit in the pot for a minute to allow excess moisture to evaporate.

Add the roasted garlic, unsalted butter, whole milk, and freshly cracked black pepper to the drained potatoes. Mix it well into the mash.

Use a potato masher or a hand mixer to mash the mixture until creamy and smooth, ensuring a velvety texture without lumps.

Taste your masterpiece and adjust with additional salt and black pepper as needed. A final sprinkle of cracked pepper enhances the flavor beautifully!