preheat oven to 400 degrees for roasting the garlic.

• Cut the top off bulb of garlic. Wrap tight in aluminum foil and place in oven on middle rack for 40 minutes. Remove, open foil and allow to cool.
• Peel potatoes, and cut into larger potatoes in half. You want all your potatoes to cook at the same rate, so you want them the same size. Add potatoes to a 6 quart pan cover with water and add 1 tablespoon of salt. Bring to a slow boil, and turn stove down so potatoes do not boil over cook for approximately 20 minutes or until potatoes are fork tender. When potatoes are fork tender drain water off potatoes, and set aside until ready to mash.
• While potatoes are cooking brown the butter. Cut butter into smaller chunks, place in a 3 quart sauce pan over medium heat. Allow butter to melt, add sage leaves, do not stir. Butter will foam up. There is no need to stir, keep a close eye on it. When the foam starts to turn brown, tip the pan to see if the milk solids have sunk to the bottom of the pan and turned brown. Remove from heat and allow to cool for 5 minutes. This process will take about 10 minutes.
• When all your elements are prepared it's time to mash. Squeeze out the roasted garlic cloves into the potatoes, add browned butter and sage, cream cheese, and heavy whipping cream. Using a potato masher break up the potatoes. Then using either a hand mixer or a stand mixer whip the potatoes until all the large chunks are gone. Taste. Add salt and black pepper to your taste.
• If you prefer looser mashed potatoes you can add milk and whip until fully incorporated.