Place potatoes in a large pot a cold water over medium heat. Season water with salt and bring potatoes to a boil. Boil potatoes for 12-15 minutes until fork tender.
Set your air fryer to 375°F and let it preheat for a few minutes.
Peel away the outer layers of the garlic bulb, leaving the individual cloves still in their skins and attached.
Slice off the top of the garlic head (about ¼ inch) to expose the tops of the cloves.
Drizzle the exposed cloves with olive oil, ensuring they are well-coated.
Sprinkle with a little salt if desired.
Wrap the garlic head in a piece of aluminum foil, ensuring it’s well-sealed.
Place the wrapped garlic in the air fryer basket.
Cook for 20-25 minutes, checking after 15 minutes. The garlic is done when the cloves are tender and golden brown.
Allow the garlic to cool slightly.
While garlic is roasting, heat medium-sized skillet with a dash of olive oil to medium. Add jalapeños to roast for a few minutes.
Squeeze the roasted garlic cloves out of their skins or use a small knife to extract them.
While potatoes are boiling, heat a small saucepan over medium-low heat. Pour in butter and heavy cream and let mixture warm up and combine.
Drain potatoes and place back into pot. Using a masher, mash potatoes to desired consistency. Mash in ½ of butter cream mix and salt. Then stir in last ½ of butter cream mixture. Add more salt or pepper if desired.
