Method:

1. Pre-heat oven to 400°F.
2. Cut the garlic heads about ½ inch from the tops. Place on a piece of foil, drizzle with oil, salt, and pepper. Wrap tightly, place in pre-heated oven and cook for 45 minutes. Remove from oven and allow to sit for 10 minutes wrapped tightly.
3. Place the potatoes in a large Le Creuset French oven, cover with cold water, and add bay leaf and salt. Bring to a boil, reduce to a simmer, and cook until a fork slides out of the potato easily, approximately 20 minutes. 
4. Remove garlic from foil and carefully extract the cloves of garlic. Pour any of the oil from the foil on top of the garlic.  Mash if desired, reserving some cloves for final garnish. Keep at room temperature, or at the back of your stove top to keep warm.
5. In a separate pot, heat the milk, cream cheese, and butter until just warm. 
6. Drain the potatoes, mash lightly with a potato masher, and add in the warmed milk mixture, mixing well. Add the roasted garlic cloves, salt, and pepper, and mix again. Taste and adjust seasoning if required. Sprinkle chopped parsley on top, adding reserved garlic cloves for garnish. Serve immediately.