Preheat oven to 350°F
Cut the top off the garlic heads and place on a piece of aluminum foil. Spread about a ½ Tablespoon Challenge Roasted Garlic and Herbs Spreadable Butter on cut surface of each garlic head. Fold foil over garlic to seal. Bake at 350°F for an hour; cool about 10 minutes or until cool enough to handle. Remove outer layers of papery skin from garlic. Squeeze soft pulp from garlic cloves and set aside.
Cut potatoes into chunks and place into a pan (peel potatoes if desired); cover with water and add about 1 Teaspoon of salt. Bring to a boil and simmer about 20 minutes or until potatoes are tender.
Drain potatoes. Mash potatoes with potato masher or electric mixer on low speed. Add 3 Tablespoons Challenge Roasted Garlic and Herbs Spreadable Butter, ¾ teaspoon salt, 1½ Tablespoons reserved roasted garlic pulp, ¼ cup milk; mash until desired consistency stirring in additional milk if needed. Stir in salt and pepper and additional garlic pulp to taste. Garnish with Chopped chives or parsley if desired.