Peel the potatoes, cut into pieces and cook in salted water for 15-20 minutes until soft. Divide the garlic bulb into cloves (do not peel). Turn the garlic cloves in olive oil and place on a baking sheet. Cover with aluminum foil and roast in the oven preheated to 190 degrees for about 20 minutes until the toes are soft. Let cool down. Squeeze the garlic from the skins and crush with a fork. Drain the potatoes. Press through a potato press into the hot cream (or milk). Stir in liquid butter and garlic puree and season with salt and pepper.
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