• Preheat the oven to 350 degrees. Separate the garlic bulb cloves, removing the outer papery skins. Put them in a small oiled baking dish, or on a sheet of foil large enough to fold over itself and the garlic. Drizzle with a teaspoon of olive oil. (Save the rest for mashing the potatoes. Add a couple of tablespoons of water. Cover tightly or fold the foil over and crimp the edges.
• Bake for about 45 minutes, until the garlic is completely soft inside.

For Stovetop-cooked Mashed Potatoes:

• Put the quartered potatoes in a large saucepan. Cover with cold water, sprinkling in a teaspoon of salt. Bring to a boil and simmer until the potatoes are practically falling apart, 20 to 35 minutes, depending on size.
• Drain the potatoes, saving the potato water. Mash with a potato masher. Slip the soft garlic from the skins and mash into the potatoes.
• Gradually beat in the warm coconut milk, mashing well, until the potatoes are smooth, light and moist. If you like your mashed potatoes on the creamy side, mash in some of the reserved cooking water until the consistency is to your liking.
• Season with the salt and plenty of freshly ground pepper. Taste, adding more salt if you think it’s needed. Serve warm garnished with sliced green onions. Serve immediately.

For Instant Pot or Pressure Cooker Mashed Potatoes:

• Place the potatoes in a steamer basket in the cooking pot. Add 1 cup of water. Lock the lid in place with the vent in the sealed position. Use the manual setting and set a 7 minute cooking time. Carefully turn the vent for quick release. cover it with a towel so it doesn't spray everywhere. When the valve drops, remove the lid.
• Remove from steamer, reserving cooking water. The potatoes should be practically falling apart. Mash with a potato masher. Slip the soft garlic from the skins and mash into the potatoes.
• Gradually beat in the warm coconut milk, mashing well, until the potatoes are smooth, light and moist. If you like your mashed potatoes on the creamy side, mash in some of the reserved cooking water until the consistency is to your liking.
• Season with salt and plenty of freshly ground pepper. Taste, adding more salt if you think it’s needed. Serve warm, garnished with sliced green onions.