Preheat your oven to 400°F / 200°C.
Prepare the garlic by removing the loose, papery outer layers, leaving the head intact.
Drizzle generously with olive oil, wrap it tightly in aluminum foil, and place it on a small baking sheet.
Roast the garlic for 30 minutes, or until the cloves are soft and fragrant.
Once cool enough to handle, gently squeeze the roasted garlic cloves out of their skins into a small bowl. Mash them into a smooth paste with a fork.
In a large bowl, combine the cooked potatoes, mashed roasted garlic, vegan margarine, and soy creamer. Use an electric mixer or a potato masher to blend until you reach your desired consistency.
Season generously with sea salt and freshly ground black pepper to taste.
Serve warm.
Add a subtle warmth and complexity with a small shake of ground nutmeg just before serving.
