Preheat your oven to 400°F and line a small baking sheet with foil. Arrange the 6 unpeeled garlic cloves on the sheet, drizzle lightly with olive oil, and roast for 12-15 minutes until golden and fragrant. The garlic should feel soft when squeezed with tongs—this indicates peak roasting.

While garlic roasts, fill a large pot with cold water and add cubed russet potatoes plus 1 tablespoon salt. Bring to a rolling boil over high heat and cook for 18-22 minutes until a fork easily pierces the largest cube. Don't skip the salt in the water—it seasons the potatoes from within.

Drain potatoes thoroughly using a colander, shaking gently to remove excess water. Return them to the hot pot and let sit for 2 minutes to evaporate any remaining moisture. This step prevents waterlogged, gluey results.

Squeeze the roasted garlic cloves from their skins directly into the pot with warm potatoes. Add softened butter immediately and mash using a potato ricer or hand masher until mostly smooth with light texture. Don't overmix or the thanksgiving garlic mashed potatoes family recipe will become gluey.

Warm heavy cream and whole milk together in a small saucepan until steaming but not boiling, then pour slowly into the mashed potato mixture. Fold gently with a rubber spatula while adding cream, incorporating it gradually for silky results. Add salt, pepper, and garlic powder, tasting as you go.

Transfer to a serving bowl and garnish with fresh chives and parsley just before serving. The creamy mashed potatoes will hold their temperature for 15-20 minutes in a warm serving dish, making timing flexible for busy kitchens.