Cut the top off the bulb of garlic (see video), drizzle about a teaspoon of olive oil into it, wrap it in aluminum foil, and bake for about 35 minutes until it is soft inside.
Meanwhile, boil the potatoes in water in a saucepan until tender. Drain.
When the garlic is cool enough to handle, open the foil and squeeze out the soft cloves. Combine roasted garlic, almond milk, 2 tablespoons olive oil, salt, and pepper with an immersion blender, blender, or food processor.
Mash the garlic-almond milk mixture into the drained potatoes. Keep warm until serving.