Chop the potatoes into large chunks (leave skins on) and boil in a small pot with salted water for 25 minutes, or until tender
While that's happening, roast your garlic** see below
Once the potatoes are cooked, drain out most of the water from the pot, leaving behind 2 tablespoons of the boiling water in the pot. Add the roasted garlic, cheese, milk, and salt. Mash together with a masher or pestle until smooth and creamy. Top with butter, fresh thyme, and black pepper. Enjoy as a side to your next meal!
To roast the garlic, preheat the oven to 400F. Chop about 1/4″ from the top of the garlic head, exposing the cloves. Add this to a sheet of aluminum paper and drizzle 1 teaspoon of olive oil over the exposed head. Cover with the aluminum and bake for 25-30 minutes, or until the garlic is tender. Allow to cool, & remove the garlic cloves from their skins