Preheat oven to 400°F. Peel off most of the papery exterior of the garlic head, and slice the top ¼ inch or so off. Set the garlic on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a bit of kosher salt and freshly cracked black pepper. Bake until caramelized, about 40 minutes. Remove from oven and let cool.

Meanwhile, place potatoes and 1 teaspoon salt in a large pot and cover with cold water by 1-2 inches. Place it on the stovetop over high heat, uncovered, and bring to a boil. Cook until the potatoes are tender when pierced with a knife, about 15-20 minutes.

Drain potatoes and return them to the pot they were cooked in. Squeeze the roasted garlic out into the pot of cooked potatoes, discarding papery skins. Add parsley, Greek yogurt, milk, butter, remaining ½ teaspoon salt and pepper and smash everything together with a potato masher until it reaches your desired consistency, adding another splash of milk or spoon of yogurt if the mixture seems dry. Taste for seasoning and adjust if necessary. Enjoy!