• Preheat the oven or barbeque to 400F.
• To roast the garlic, cut off the very top of 2 bulbs, exposing the top.
• Drizzle olive oil over the tops and wrap in tin foil.
• Bake in the oven or roast on BBQ for 30 – 40 minutes, until golden + roasted.
• To brown the butter, in a medium-sized pot add the butter and stir constantly over high heat. In a few minutes, the butter will foam up, cooking off any water content. Continue stirring, waiting for it to foam up a second time. After it foams the second time, the butter will begin to change color from golden to amber to chestnut red to brown. Once it contains mainly dark brown color, immediately transfer to a heat-safe container, and allow to cool. 
• Bring a large pot of water to a boil and cook your potatoes until soft and fork-tender.
• Drain, mash, and add to a large bowl. Set aside.
• Add the brown butter, roasted garlic, milk, and salt to the potatoes.
• Using a hand mixer, whisk until mostly smooth- it can have a few small pieces in it.

Serve immediately.