Preheat oven to 400° degrees Fahrenheit.
Slice garlic heads in half to expose some of the cloves. Place garlic on a sheet of foil, drizzle with olive oil, sprinkle with salt. Wrap garlic heads in foil, and bake for 50 minutes, until golden and soft. One head is for garnish.
Allow garlic to cool while wrapped foil, then squeeze out the garlic cloves.
To a dutch oven, combine the potatoes, heavy cream, milk, thyme, sage, chicken bouillon powder and salt. Over medium-heat, bring potatoes to a gentle boil and cook for 20-25 minutes, or until the potatoes are tender.
Remove potatoes, thyme, and sage from the pot. Press potatoes, and roasted garlic through a potato ricer.
Discard thyme and sage, transfer potatoes and roasted garlic into a pot with 1 cup of the reserved cream, butter, add more cream as needed to reach desired consistency.
Optional, brown butter with sage and thyme, and roasted garlic. Pour on top of potatoes before serving.
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