Preheat oven to 400 degrees F.
Remove loose layers from head of garlic, then cut the top off, as shown in picture.
Place in a square of aluminum foil, then drizzle with olive oil.
Seal up foil packet.
Roast garlic in oven for 40-45 minutes.
Once roasted, let cool completely.
Peel potatoes and dice into chunks.
Place potatoes in large pot and cover with 1 inch of water.
Season with 1 tsp. of salt.
Bring to a boil, and then simmer until potatoes can be pierced easily with a fork, about 20-25 minutes.
Once cooked, drain the potatoes.
Squeeze garlic out of the skin, and combine with potatoes.
Place Swanson Cream StarterTM in small pot over medium-low heat.
In large bowl, beat potatoes with electric mixer along with roasted garlic.
Once smooth, slowly add in Swanson Cream StarterTM, until desired consistency is reached. (I had about ¼ cup left, which I saved and used to "re-hydrate" leftovers.)
Season with salt and pepper, to taste, and serve.
Enjoy!