1. Preheat your oven to 375°F. Slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle the garlic with olive oil, wrap it tightly in foil, and roast for about 1 hour, until the cloves are soft and golden. Once slightly cooled, gently squeeze the roasted garlic cloves out of their skins.

2. Place the quartered red potatoes in a large pot and cover them with cold water. Add 1 teaspoon of kosher salt to the water and bring it to a boil. Reduce the heat and simmer the potatoes until they are tender, about 15 minutes. Drain the potatoes well and return them to the pot.

3. In a small saucepan, heat the butter and half-and-half together until the butter has melted, creating a warm, creamy mixture.

4. Add the roasted garlic and the warm butter-half-and-half mixture to the cooked potatoes. Use a potato masher or a handheld mixer to mash the ingredients together, leaving some chunks for a rustic texture. Season the mashed potatoes with salt and freshly ground black pepper to taste.

5. Transfer the Red Garlic Mashed Potatoes to a serving dish, topping them with additional butter if desired. Garnish with chopped fresh parsley or chives for a final touch of flavor and visual appeal.